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Raspberry sorbet

Raspberry Sorbet Recipe

This raspberry sorbet is a delicious recipe that highlights the flavor of fresh summer berries.
Course Dessert
Cuisine American
Keyword Ice Cream, Raspberry
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 227kcal
Cost $1.26 per serving


  • 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


  • Using a food processor or high-powered blender, 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.


Calories: 227kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 294mg | Fiber: 5g | Sugar: 28g | Vitamin A: 26IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 2mg