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Raspberry Sorbet without Ice Cream Maker Recipe

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4.2 from 15 reviews

  • Author: Leila
  • Total Time: 4 hours (including freezing time)
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This homemade Raspberry Sorbet recipe delivers a refreshing, naturally sweet frozen treat without the need for an ice cream maker. Using fresh raspberries, simple ingredients, and a food processor, this easy dessert captures the vibrant tartness of raspberries balanced with lemon and vanilla for a smooth, creamy sorbet perfect for warm days or any occasion.

Ingredients

Main Ingredients

  • 4 cups fresh raspberries
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Blend Raspberries and Water: Add the fresh raspberries and water to a food processor and blend on high for about 2 minutes until the mixture is completely puréed, creating a smooth raspberry base.
  2. Strain Seeds: Pour the raspberry puree through a fine mesh strainer over a large bowl, using a rubber spatula to gently press and scrape the puree through, removing all seeds for a silky texture. Discard the seeds collected.
  3. Add Flavorings and Sugar: Return the seedless raspberry puree to the food processor and add sugar, lemon juice, and vanilla extract. Blend for 1 minute; the mixture will be watery but that's normal before freezing.
  4. Freeze the Sorbet: Pour the raspberry mixture into a loaf pan and place it in the freezer until it becomes solid, usually several hours or overnight.
  5. Optional Creamy Texture: To achieve a creamy consistency, scoop the frozen sorbet into the food processor and blend for 2 to 3 minutes until thick and smooth. Transfer back to the loaf pan and freeze again for about 1 hour until scoopable.
  6. Serve: Scoop the sorbet into bowls or cones and enjoy a cool, fruity dessert.

Notes

  • Use fresh raspberries for the best flavor; frozen can be substituted but may affect texture.
  • Adjust sugar amount based on the sweetness of your raspberries or personal preference.
  • The optional blending step after freezing creates a creamier sorbet, but you can skip this if you prefer a more icy texture.
  • Store leftover sorbet in an airtight container in the freezer for up to one week.
  • If you don’t have a food processor, a blender can be used as an alternative.
  • This recipe is dairy-free, making it suitable for those avoiding lactose.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://recipesbyleila.com/raspberry-sorbet-without-ice-cream-maker-recipe/