Raspberry Sorbet
My perfect summer day isn’t complete without something cold and fruity, and this raspberry sorbet checks all the boxes. It’s sweet, tangy, and so refreshing. It’s naturally dairy-free, gluten-free, and vegan, so everyone can enjoy it.
Servings: 6 servings
Ingredients
- ¾ cup water
- 1 cup sugar
- 4 cups frozen raspberries
- 2 tbsp fresh lemon juice about 1 whole lemon
Instructions
- Begin by freezing your ice cream container so that it’s nice and cold when you pour your sorbet mixture in.
- Combine your water and sugar in a medium saucepan on medium heat, stirring until the sugar is dissolved. Bring it to a simmer and allow it to simmer for about 5 minutes before removing it from the heat. This is your simple syrup.
- To a large blender, combine your frozen raspberries, lemon juice, and simple syrup and blend on high until everything is smooth. If you dislike the texture of the seeds, you can pass the mixture through a fine mesh strainer or cheesecloth to remove the seed fragments.
- Pour your mixture into your chilled container and freeze overnight or until solid (about 8 hours).
Notes
- Optional add-ins to make sorbet creamier: Stir in a splash of vodka (it won’t affect the flavor) or a tablespoon of corn syrup. Both prevent the sorbet from freezing rock-solid and help keep it smooth.
- Let the sorbet sit at room temperature 3–5 minutes before scooping for the best texture.
- For a smoother sorbet, strain out the seeds with a fine mesh sieve before freezing.
- Taste the mixture before freezing and adjust sugar or lemon juice to balance sweetness and tartness.
- Store in a shallow, airtight container for even freezing and easier scooping.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 127mg | Fiber: 5g | Sugar: 37g | Vitamin A: 27IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg