Raspberry Sorbet

Raspberry Sorbet

Make your own homemade Raspberry Sorbet that is so unbelievably delicious, smooth, creamy, perfectly tart and sweet and made with just 5 ingredients! It is also refined sugar-free!

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A sorbet that is cooling, refreshing, just sweet enough, perfectly tart and pretty darn healthy is a win-win in my book. I have to say, I freaking nailed this recipe. When we went on our Disneyworld trip a couple of weeks ago, the chef made us a raspberry sorbet at the Grand Floridian Cafe and it was divine (see this post). So creamy, yet light, perfectly fruity and the magical balance of sweet and tart. My daughter loved it so much and begged for me to make some at home. Sorbet is so much lighter than regular ice cream since it is just mainly water and fruit. It's super easy to make and absolutely delicious.

So, I couldn't wait to remake it and that is why it's already being posted. I enjoyed this JUST as much as chocolate ice cream. It is so refreshing because it's mainly fruit and yet, so, creamy and I really wanted to nail the restaurant quality in both taste and texture. It really is the most perfect balance of tart and sweet. Too tart makes your eyes twitch and too much sweetness is unpleasant, but this was perfection. All 3 of us in my family just were over the moon. The best part is it's actually healthy! Unlike traditional sorbets that are made with white sugar, I made mine with maple syrup and orange juice! Yup, the orange juice adds another natural sweetness and depth of flavor. It's so so yummy. Bonus that it is refined sugar-free.

Now, because this is sorbet (made with fruit and water) there is obviously no milk or fat in it (whoop!) but that means that it can get very icy, so an ice cream maker is pretty darn important here. Churning it in the maker first before freezing makes it creamy, smooth and not freeze as hard.

If you don't have one, you can pour the mixture (after straining) into a container, but I would strongly advise to stir/whip it vigorously every 30 mins to an hour until just solid to scoop. It will NOT be as smooth or perfect of a texture this way (more icy), but if you eat it the day it's made, you will still experience the yumminess.

It's so simple to make, you only need 4 ingredients (+water):

  • fresh raspberries
  • fresh orange juice
  • pure maple syrup
  • vanilla extract

HOW TO MAKE RASPBERRY SORBET

Step 1:

Add the ingredients to your blender and puree into a liquid.

Step 2:

Strain the seeds through a fine mesh strainer. This is absolutely necessary for creamy, smooth restaurant quality sorbet. Don't forget to whisk in the vanilla at this point. Chill the raspberry puree in the fridge for 2 hours or more.

Step 3.

Pour the raspberry puree into your ice cream maker and watch the magic happen.

Step 4.

Pour into a container and freeze until solid enough to scoop. Easy peasy!

I hope you all love this amazing and delicious homemade Raspberry Sorbet as much as we all do! It really is so incredible and  yummy. Please let me know what you think!

Yields 3 cups

Raspberry Sorbet

Make your own homemade Raspberry Sorbet that is so unbelievably delicious, smooth, creamy, perfectly tart and sweet and made with just 5 ingredients! It is also refined sugar-free!

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5 based on 1 review(s)

Ingredients

  • 4 cups (500g) fresh raspberries
  • 1 cup (240g) water
  • 6 tablespoons (120g) pure maple syrup
  • 2 tablespoons (30g) fresh orange juice
  • 3/4 teaspoon (3g) vanilla extract

Instructions

  1. Plan to make this early in the day that you want to eat it because that way you can truly enjoy the sorbet after it just reaches it's firm stage. It is best at that point. If you freeze it overnight, it will get much more hard of course because it is not ice cream. It has no fat, therefore it will get hard.
  2. Make sure your ice cream bowl (from your ice cream maker) has been in the freezer for 24 hours before making, or it won't work.
  3. Add all of the ingredients, except the vanilla, to a blender or food processor and blend until it is a liquid. EVEN IF using a Vitamix, don't over-blend it, just only until it's a liquid. You are not trying to pulverize the seeds here, so please do not over-blend it. That will not get the same 100% smooth result as the next step. If you taste the liquid, it will taste sweet, but keep in mind that frozen is always less sweet than liquid and the end result is perfect.
  4. Get a large bowl and a superfine mesh strainer and pour the raspberry puree over the strainer hanging over the bowl. Use a spoon or spatula to stir and press the mixture through the strainer to catch all the seeds. This will take about 5 minutes or so, but keep stirring and pressing until all the liquid is gone. (see photo) Have patience, the result will be worth it. Periodically scrape underneath the strainer to get some of the juice off to keep the strainer clear. This step is absolutely necessary for ultra smooth and creamy sorbet. Nobody wants a gritty/seedy sorbet. This will give that true restaurant quality texture.
  5. Whisk in the vanilla completely.
  6. Place the mixture into the fridge for 2 hours to chill. Do not skip this step. It helps it to be super cold before adding to the ice cream maker.
  7. Pour the mixture into the ice cream maker and make sure you have the attachments on correctly according to your maker directions. Churn for about 25 minutes until it reaches a slushy thick texture. Stop and taste it. Isn't it magical? Now add it to a sealed container and freeze for 2-3 hours or so until it's firm enough to scoop. Enjoy!
  8. If you freeze it overnight, it will get much harder, so let it thaw a bit before eating.

Notes

Nutrition per 1/2 cup: 99 calories | .6g fat | 1g protein | 24g carbs | 5.4g fiber | 16.1g sugar | 3mg sodium

7.7.0.1
1939


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26 Comments

  1. I have never used an ice cream maker. Do you have a brand that you like?
    • brandi.doming@yahoo.com
      This is the one I've used for years and love it. Best investment ever. http://amzn.to/2EyNhOQ
  2. can I use frozen raspberries to make this? I have gallons of them in the freezer.
    • brandi.doming@yahoo.com
      I've only done them fresh and I would definitely thaw them first and drain the excess water because I don't think it would work well using frozen to blend up. It will be too chunky and hard to strain the seeds properly that way.
  3. I grow raspberries and have already seeded puree in my freezer. Do you know how much I would use?
    • brandi.doming@yahoo.com
      My guess would be to just use the same weight amount of 500 grams. I don't know the weight difference with seeds removed of course, but I would just use the same amount.
  4. Break out the ice cream maker in February? Twist my arm😉 Because if you say you liked it "as much as chocolate ice cream" then I know it's epic. Who knows how Disney makes theirs, but the orange juice is a great idea for both sweetness and flavor. I've made smoothies before with the citrus berry combo and it's always delish. I lol-ed at the eyes twitch part😂 I have attempted to make homemade lemonade many times, so I know exactly what you mean. But I do love desserts that strike that perfect balance, as opposed to just SWEET all the time. I love love love the photos here too--you know minimalist and fruity on white is totally my style❤️ Would chocolate chips on top be wrong...I think not!
    • brandi.doming@yahoo.com
      Haha, well, it seems no different to me than people who drink cold smoothies or smoothie bowls everyday! This just tastes even better! I'm sure Disney puts a simple white sugar syrup in theirs like most traditional sorbets but the maple and orange juice is pure heaven in flavor in this. Yes, too tart is painful, haha! Thankfully this one has both the perfect balance of each. I seriously wanted to eat it all myself. Aww, thank you! Yes, I wanted absolutely no other details in these photos to steal away from that gorgeous colored sorbet, so I went all white minimalist! Let that sorbet be the star, lol!
  5. My poor neglected ice cream maker has been pushed into the back of the pantry. I really need to break it out and make this. It seems like it would be perfect for Valentine's Day!
    • brandi.doming@yahoo.com
      Oh no, whip that thing out girl, haha! Yes, totally perfect for Valentine's Day, great idea!
  6. What a stunning sorbet! I love that you used maple to sweeten it. I don't think I've ever paired that sweetener with raspberries.
    • brandi.doming@yahoo.com
      Thank you so much! It's so so delicious with the maple Alisa! You don't taste maple, you just taste perfect richness. It was the perfect compliment to balance the raspberries.
  7. Oh, my gosh. This looks gorgeous! I love that bright pink color. I need to bring my ice cream maker out of retirement!
    • brandi.doming@yahoo.com
      Thank you so much Cadry! Haha, yes, dust that ice cream maker off!
  8. I don’t have a ice cream maker will this recipe still work?
    • brandi.doming@yahoo.com
      If you don't have one, you can pour the mixture (after straining the seeds) into a sealed container and place in the freezer, but I would strongly advise to stir/whip it vigorously every 30 mins to an hour until just solid to scoop. It will NOT be as smooth or perfect of a texture this way (much more icy), so please understand that, but if you eat it the day it's made, you will still experience the yumminess.
  9. This sorbet is just gorgeous! Love the photos you captured and just cannot wait to try this (although I may have to wait until it warms up just a bit 😉).
  10. Sorbet is my favorite frozen dessert. It's so much healthier and lighter than ice-cream, and I love how the flavor of the fruit shines through. This looks so delicious, Brandi!
  11. I don’t have an ice cream maker. Will this work still and what can I do instead.
    • brandi.doming@yahoo.com
      Hi Jennifer, I have notes in the post on how to do that and also 2 comments right above yours :)
  12. Brandi, is an ice maker really worthy? Never had one and my kitchen is really small, but always have been tempted. Hedi x x
  13. Such a beautiful color Brandi! And I love that you added the bit of tart flavor. Thanks for the recipe! Dee xx
  14. Must get an ice-cream maker ASAP!!! No joke, I've been thinking about raspberry sorbet since you shared about it in your Disney post. That color is absolutely stunning!!! I love that you used fresh raspberries AND orange juice! I've been on a smoothie kick the last few weeks and I've been using orange juice and frozen berries and it's seriously my favorite combo! This looks so creamy and refreshing...and to know that you like it just as much as chocolate ice cream says a lot. Looking forward to trying this! xo
    • brandi.doming@yahoo.com
      Thank you so much my friend! I know most people are cold and probably think I'm nuts, but cold weather doesn't stop people from buying ice cream from the store, so I really don't see the difference, lol. Plus, I was so excited to make my own version at home and it's so good!! Oh yes, I swear, an ice cream maker is like the best investment ever. So so worth it!
  15. looks delicious!
    • brandi.doming@yahoo.com
      Thank you!

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