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!
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.
WHAT IS SORBET?
Now, because this is sorbet (made with fruit and water) there is obviously no milk or fat in it. Sorbet means only fruit and water and sweetener, it does not mean milk. If you add milk, well, you just made sherbet or ice cream, lol! That is the whole point, they are different. 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
Add the ingredients to your blender and puree into a liquid.
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.
Pour the raspberry puree into your ice cream maker and watch the magic happen.
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!
- 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
- 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.
- 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.
- 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.
- 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.
- Whisk in the vanilla completely.
- 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.
- 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!
- If you freeze it overnight, it will get much harder, so let it thaw a bit before eating.
Nutrition per 1/2 cup: 99 calories | .6g fat | 1g protein | 24g carbs | 5.4g fiber | 16.1g sugar | 3mg sodium
If you make this recipe, please do not re-post it on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.