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This raspberry sorbet recipe is sweet and tangy: the ideal frozen treat! It’s easy to whip up at home and full of pure berry flavor.

Raspberry Sorbet
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There’s something about bright red raspberries that endear us when it comes to frozen treats, and this one is no exception. Try this homemade Raspberry Sorbet recipe! The flavor is an explosion of pure fruit, like taking a bite of 100 raspberries at once. It’s got the best creamy, frosty texture, like a good raspberry gelato. Better yet: it’s simple to whip up at home and impresses everyone. This one in particular is a big favorite around here, vying for the top spot against Strawberry Sorbet. Ready to give it a try?

Ingredients for this raspberry sorbet recipe

Most sorbet recipes are as simple as fruit, sugar and water: though you can dress them up with fancy flavors if you like. But we find the best sorbets are the simplest: the ones that showcase the pure flavor of the featured fruit. You need just 3 ingredients to make a homemade raspberry sorbet:

  • Fresh raspberries
  • Lemon juice
  • Sugar

All you need to do? Blend the berries, lemon juice and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. If you like a sorbet with a more solid texture, you’ll want to leave time to let it sit in the freezer for 1 hour until it comes to a scoopable texture.

Raspberry Sorbet

Necessary equipment

For this raspberry sorbet recipe, you’ll need two special tools. Here’s what you’ll need to make sorbet:

  • Blender: You’ll need a blender to blend the fruit and sugar into a smooth puree
  • Ice cream maker: An ice cream maker freezes the puree into a frosty consistency. Here’s the 2 quart ice cream maker we use: it’s absolutely worth the purchase and works for sorbets and ice cream recipes.

Freeze the base in advance

One thing to keep in mind: make sure to freeze the base of the ice cream maker overnight before making this recipe. If you forget, try freezing the base for at least 4 hours. How to check if the base is fully frozen? Give it a shake: if you still hear liquid inside, it’s not fully frozen yet.

Raspberry Sorbet

Make ahead & storage for raspberry sorbet

This raspberry sorbet is best the day it is made: either immediately or frozen for 2 hours in a container. But you can store leftovers if you have them! Here are a few tips for storage info:

  • Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Make the sorbet up to 2 hours in advance of serving. The texture is a bit loose right out of the ice cream maker. After freezing 1 or 2 hours, it will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for about 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!)

More sorbet recipes

You can make fruit sorbets with almost any variety of fruit! Here are a few of our favorite sorbet recipes:

This raspberry sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Raspberry sorbet

Raspberry Sorbet

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 pint (about 2 cups) 1x


This raspberry sorbet recipe is sweet and tangy: the ideal frozen treat! It’s easy to whip up at home and full of pure berry flavor.


  • 1 pound (4 cups) fresh raspberries
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 pinch kosher salt
  • ½ cup ice


Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Combine all ingredients in a food processor or high-powered blender and puree until smooth. Press through fine mesh sieve (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. For a firmer scoopable texture, line a container with parchment paper, place the sorbet inside and place in the freezer for 1 hour. The sorbet is best served immediately or frozen up to 2 hours before serving. Store leftovers in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Kerri Cole says:

    This looks amazing! I can’t have lemon. Can I substitute water for the lemon juice?

    1. Sonja Overhiser says:

      You can substitute lime juice (if you can have that!) or just leave it out — it will still taste great!

  2. Sonja Overhiser says:

    Let us know if you have any questions!

    1. Rachel says:

      I have pure raspberry juice that I’ve strained from my raspberries & frozen. Could you give the amount of juice needed to make sorbet? No one starts with juice & I’m interested to know if I can just estimate?