Raspberry Sorbet Recipe
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This raspberry sorbet recipe is a healthy summer dessert full of fruity flavor.
Several years ago, a friend gave me a small raspberry plant because she was thinning out the raspberry patch in her garden. We planted her shoot, and it spread like crazy over the next couple years.
Those plants yield loads of berries, but we have to battle the rabbits, chipmunks, birds, and squirrels every year. This year, my husband built a fortress of netting around our raspberry patch to keep the critters out. It’s been a success, and the result has been more raspberries making their way to our kitchen this year.
One of my favorite things to make with raspberries is this raspberry sorbet recipe. It’s easy to put together, and it’s healthier than your average dessert. The sweet and tart flavor combination is so refreshing. You can adjust the proportions to suit your tastes by playing with the amount of maple syrup and lime juice.
Try my lemon raspberry muffins and raspberry vanilla overnight oats for other delicious ways to enjoy these wonderful berries.
Raspberry Sorbet Recipe
Recommended Equipment
- stand mixer optional
- ice cream maker attachment optional
Ingredients
- 4 cups raspberries
- 1 cup coconut milk
- 3/4 cup or more pure maple syrup or to taste
- 1 tsp vanilla extract
- 1 tbs fresh lime juice
Instructions
- Using a high-powered blender or food processor, puree the raspberries and coconut milk. Strain in a fine-mesh sieve to separate the seed bits from the raspberry puree. Stir and press down the mixture with a flat spoon or spatula to get as much of the puree into the bowl below as possible. Discard the solids.
- Add the maple syrup, vanilla extract, and lime juice to the puree. Refrigerate for at least an hour.
- If you’re using an ice cream maker, churn according to the manufacturer’s instructions for sorbet. In my KitchenAid attachment, I churn this for about 10 minutes. If you don’t have an ice cream maker, you can skip the churning.
- Either way, place the sorbet in a wide, shallow container until frozen (at least 2 hours). If it becomes too solid, let it soften in the fridge for a bit before serving.
Approximate Nutrition Info
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Raspberry Sorbet Recipe Price Breakdown
This recipe costs a total of $7.53 to make with store-bought berries, or $1.26 per serving. With home-grown berries, this sorbet costs just $.37 per serving. Either way, it’s a delicious, healthy dessert recipe that celebrates the delicious flavor of fresh summer raspberries.
My son does not like coconut milk, could we replace the coconut milk with his lactose free milk?
Yes, Nikki, that should work. Enjoy!
OK – that is truly a fortress! (Love the “Raspberry Way” sign too) Can’t wait to try this 🙂
This looks SO delicious!
oh i have to make these as popsicles for my kids! That raspberry plant is amazing!
When I was a teenager I went through a raspberry and mango sorbet phase, and they were the only flavours I got whenever I was at an ice cream or gelato shop. This raspberry sorbet sounds so fresh- 17 year old me (and current me!) would be delighted to devour this!
Raspberries and coconut milk– I don’t think anything could sound better! Wow. So lucky to have those raspberry plants!
My mom has trouble with deer coming to eat her raspberries too– the “fortress” is a great idea.
I love how simple this recipe is! And how brightly flavored the raspberries are when all is said and done. Perfect way to use all the raspberries I got on sale this week 😉
How lovely! Creamy and tart! Perfect!
This recipe looks so refreshing and I love that it’s junk-free!
Look at your garden grow! Crazy how one shoot could yield so much. Love the how-to video as well. This is too easy not to make!
I love that you added in coconut milk for more creaminess!! This looks so refreshing 🙂