raspberry sorbet

Sweetened with bananas, this sugar-free raspberry sorbet is ready in minutes.

Sugar-free raspberry sorbet

(810 grams) frozen raspberries

bananas,

raspberries,

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5348771529001-5981863323001

A delicious and refreshing summer sorbet, loaded with sweet raspberries and balanced by the cool bite of mint. Can be made with or without an ice cream maker!

Raspberry Mint Sorbet

500 g raspberries ((~4 cups)

sugar ((~1 cup))

water

lemon juice

mint

Combine the raspberries and sugar in a large, non-reactive bowl and let stand in the fridge overnight.  If you're pressed for time, simply combine the ingredients and let stand on the counter for about 30 minutes.

Place the fruit/sugar mixture and the remaining ingredients in a blender and puree until smooth.  If your blender isn't particularly powerful, you might want to pre-mince the mint.

Pour and press the mixture through a mesh or fine strainer in order to extract most of the seeds (I let a few get through because I like them - use a fairly fine strainer if you don't want any).  Discard the seeds.

Chill the sorbet mixture in the refrigerator for at least 2 hours.

Add the cold sorbet mixture to an ice cream maker and freeze following the instructions for your particular ice cream maker.

Place the finished sorbet in the freezer.  For a softer, looser sorbet, leave for about 1 hour.  For a firmly frozen sorbet, leave for 4-5 hours or overnight.

If you want to make granita or you don't have an ice cream maker, you can simply pour the mixture into a large, flat container (something that will give you a large surface area to work with) and place it in the freezer.  Remove the mixture from the freezer ever 30 minutes or so and use a fork to fluff and break up the ice crystals.  Work quickly and return the mixture to the freezer when you finish.  The granita is finished when it's frozen through with small ice crystals and plenty of incorporated air.  If you wait too long the mixture freezes solid, you can allow it to melt (partially or completely) and start over.

Granita Variation

Raspberry sorbet uses fresh raspberries and a bit of sugar to create a creamy and delicious treat that is perfect for anytime of year!

Ninja Creami Raspberry Sorbet

Fresh Raspberries

Sugar

Using a food processor or a blender, puree 4 1/2 cups fresh raspberries.

Mix 1/4 cup granulated sugar into the pureed raspberries.

Pour the mixture into a Ninja Creami pint, ensuring it does not go past the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.



After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Sorbet" button and (try to) wait patiently for the creamy treat coming your way.



Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now your raspberry sorbet is ready to enjoy!

No-Churn Any Berry Sorbet made with just 2 ingredients. This healthy sorbet is made in your food processor or blender and is ready in minutes!

No-Churn Any Berry Sorbet

(300 grams) frozen berries

liquid (,

Add the frozen berries to a food processor and process until they look like coarse crumbs. You can use a blender if you don&#39;t have a food processor but the texture of your sorbet will be looser because of the heat generated when blending.

Now add your liquid of choice (and maple syrup if using) gradually while running the food processor. Let it blend a bit after each addition until it becomes thick and smooth like soft sorbet consistency. If adding maple syrup reduce the amount of milk you add to compensate. You shouldn&#39;t need more than 4 tablespoons of liquid.

Best served immediately but can be frozen for later.

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No-Churn Any Berry Sorbet made with just 2 ingredients. This healthy sorbet is ready in minutes, and made in your food processor or blender!

No Churn Any Berry Sorbet

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!

Raspberry Sorbet

raspberries

sugar

vanilla extract

lime juice

Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.

Add sugar, vanilla, and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.

Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

I have made this a few times and it's great. I do use frozen raspberries, 10 ounces per cup of fresh berries. I do cut the sugar to one cup per recipe; it is still very sweet. The first time I made this, I deseeded the raspberries using the method described. Even through I strained the whole thing through a mesh strainer, I ended up with crunchy pieces of seed that we're small enough to go through the mesh after being pulverized. The last time I made this, I thawed the berries and pushed them through the strainer without blending first. The final product was a lot better because there were no seed pieces. I will probably never use a different raspberry sorbet recipe, this one is nearly perfect.

This is too sweet for me, sorry. Also, I think I'd skip the vanilla next time, it overpowers the beautiful fresh taste of the raspberries, IMO.

This was such a delicious way to use up the raspberries from the garden. So fruity and summery! I followed the advice of others and only used 1 1/4 c sugar. Definitely making again!

Great sorbet! I made it as per the recipe and it turned out very well.

Fantastic raspberry sorbet even without an ice cream maker. I see someone tried this successfully with black berries. Have you tried strawberries or blueberries? Thank you!

Way too much sugar. Nearly inedibly sweet.

This is an excellent recipe- perfectly smooth, packed with taste, not icy. I’m making it again tomorrow!

I've made this twice now, using black raspberries (and adding a splash of vodka to help keep it from freezing as firmly when stored over time.) It's enough of a success that my future daughter in law has asked me to make a bunch for the wedding next summer. Really glad the black raspberry plants are so very, very productive!

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The most viewed raspberry sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sugar-free raspberry sorbet

Raspberry Mint Sorbet

Ninja Creami Raspberry Sorbet

No-Churn Any Berry Sorbet

Raspberry Sorbet

Top 5 raspberry sorbet recipes from across the web

The most viewed raspberry sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar-free raspberry sorbet

Raspberry Mint Sorbet

Ninja Creami Raspberry Sorbet

No-Churn Any Berry Sorbet

Raspberry Sorbet

The most viewed raspberry sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine