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!
RASPBERRY SORBET
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
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!
Raspberry Sorbet
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
- 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.
Notes
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.
Would pineapple juice be a good sub for the orange juice?
I’ve never tried it!
ACDC SUCKS and every one knows that
hehe
I’m not sure what this has to do with raspberry sorbet, but thank you for stopping by and leaving your opinion on the clothing I wear. Always love a good hater stopping by to say hi, LOL!
5 Stars Brandi! Even without the ice cream maker this turned out great ! I just stirred it a couple of times while freezing then just prior to serving I blended it in my Vitamix ! I think I’ll be buying a lot more organic raspberries as I’ll be thinking about this devine flavour!
Aww yay!! Thank you for the review!
Thanks for this recipe. I’ve ordered my ice cream churn and this will be my first recipe to make. I was also wondering if you used mango instead of raspberries if that would work? I love raspberry and mango together, a scoop of each in a cone.
Oh so exciting, can’t wait to hear! I have not tried mango, but that sounds lovely, let me know if you try with mango, sounds amazing!
looks delicious!
Thank you!
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
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!
Such a beautiful color Brandi! And I love that you added the bit of tart flavor. Thanks for the recipe! Dee xx
I don’t have an ice cream maker. Will this work still and what can I do instead.
Hi Jennifer, I have notes in the post on how to do that and also 2 comments right above yours 🙂
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!
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 😉).
I don’t have a ice cream maker will this recipe still work?
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.
Oh, my gosh. This looks gorgeous! I love that bright pink color. I need to bring my ice cream maker out of retirement!
Thank you so much Cadry! Haha, yes, dust that ice cream maker off!
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.
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.
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!
Oh no, whip that thing out girl, haha! Yes, totally perfect for Valentine’s Day, great idea!
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!
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!
I grow raspberries and have already seeded puree in my freezer. Do you know how much I would use?
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.
can I use frozen raspberries to make this? I have gallons of them in the freezer.
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.
I have never used an ice cream maker. Do you have a brand that you like?
This is the one I’ve used for years and love it. Best investment ever.
http://amzn.to/2EyNhOQ