This easy Raspberry Sorbet recipe is made in 10 minutes without an ice cream maker and with no sugar. This is the best instant summer frozen dessert to refresh without spending hours in the kitchen.
I love making plant-based ice cream, like my Banana Pudding Ice Cream, Banana Peanut Butter Ice Cream, or Avocado Ice Cream, but they all bring a fair amount of sugar. So when I feel the need for ice cream but I don’t want to take too much sugar, I go for this raspberry sorbet!
A sorbet is a dairy-free frozen fruit dessert usually made of fruit, sugar, and water or lemon juice. However, sorbets are often high in sugar and are not the healthiest frozen dessert. But here I am sharing with you a sugar-free sorbet recipe.
Ingredients and Substitutions
In fact, all you need to make a simple raspberry sorbet are three ingredients:
- Frozen Raspberries – You can use fresh raspberries and freeze them but if you crave a quick frozen dessert, use store-bought organic frozen raspberries.
- Sweetener of Choice – I used sugar-free syrup in this recipe to cut down on sugar. But, feel free to use low GI brown rice syrup, maple syrup, or agave syrup.
- Splash of Water – To thin out the mixture.
- Lemon Juice to make a raspberry lemon sorbet even tastier!
How To Make Raspberry Sorbet Without Ice Cream Maker
Raspberry sorbet is the easiest summer dessert you can make. To turn your frozen fruits into a sorbet, you need a high-speed blender or food processor. That’s the key to making this instant raspberry sorbet without an ice cream maker.
- First, lay the fresh raspberries on a large baking sheet covered with parchment paper, and make sure they don’t touch each other.
- Freeze the fruit for 4 hours or overnight. If you are using ready-frozen raspberries, they may have formed a block, and stick to each other, so bang the bag on the kitchen benchtop a few times to release the raspberries.
- Then, add the frozen fruits to a jug of a high-speed blender with lemon juice (or water) and the sweetener of choice.
- Blend on high speed until it comes together into a smooth frozen dessert.
- Add more water, 1 teaspoon at a time, to thin out the sorbet but watch out! If you add too much, it will turn into soup.
Storage Instructions
This raspberry sorbet is an instant sorbet recipe. It doesn’t use an ice cream maker, and it won’t store well in the freezer. In fact, it will form icy spots and get hard as a rock. A great option to store this sorbet is to transfer it into a popsicle mold, add a wooden stick to the center of each mold and serve as raspberry popsicles over the next few days.
What Should I Do If My Sorbet Turned Into A Soup?
If this happens, it means:
- You added too much liquid into the blender/food processor to blend the frozen fruits into a smooth sorbet.
- The fruits weren’t frozen enough.
But, don’t worry, you can fix your sorbet by transferring the mixture into a 9×5-inch loaf pan covered with parchment paper. Freeze for 1 hour or until just set but still easy to scoop and serve immediately in a popsicle mold and freeze until set. Serve as individual popsicles.
More Frozen Dessert Recipes
I love to create healthy no-bake desserts for summer days. Below I listed my favorite no-bake recipes for you to try:
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Raspberry Sorbet Recipe
Ingredients
- 3 cups Frozen Raspberries
- 2 tablespoons Sugar-Free Maple Syrup - or Maple syrup or agave syrup
- 3-4 tablespoons Water
- ½ tablespoon Lemon Juice
Instructions
- Bring all the ingredients into a high-speed blender or food processor.
- Blend on high speed, using the tamper tool of the blender to push down the frozen fruits close to the blade and smash into a smooth icy slurry. If it doesn't come together, add 1 teaspoon water at a time until it forms a smooth, icy mixture that you can scoop.
- If you added too much water, it would turn into a very soft sorbet. If so, freeze for 1 hour before serving.
- Serve immediately.
Amazing!
Tasted perfect!
Overall super easy and much more healthy!
It is almost the exact same as store bought sorbet
(It does have a lot of seeds)
I would recommend a little more sweetener so it is not sour
You strain it through a sieve so there are no seeds. If it’s too tart, it’s you adjust the sugar for your liking. Find that balance. But adding lemon brightens up the flavour.