3-Ingredient Elegant Raspberry Sorbet

3-Ingredient Elegant Raspberry Sorbet

Tart raspberries churn into a silky, vibrant sorbet with almost no effort.

Total 5 hr 30 min Makes 8 servings Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sorbet relies on just three ingredients to deliver a bright, tangy dessert with a smooth, scoopable texture. A simple sugar syrup balances the tartness of frozen raspberries, while a touch of lemon juice sharpens the flavor. Serve it after a rich meal or on a warm afternoon for a refreshing finish.

Ingredients

  • 4 cups fresh or frozen raspberries
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice

Method

  1. In a small saucepan, combine the sugar with 3/4 cup water and bring to a simmer over medium heat, stirring until the sugar dissolves completely.

  2. Remove the syrup from the heat and let it cool to room temperature, about 20 minutes.

  3. Place the raspberries in a blender or food processor and puree until smooth.

  4. Add the cooled sugar syrup and lemon juice to the raspberry puree and blend until fully combined.

  5. Pour the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove the seeds, then discard the solids.

  6. Cover the strained puree and chill in the refrigerator until cold, about 1 hour.

  7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, scoopable consistency, about 20 to 25 minutes.

  8. Transfer the sorbet to an airtight container and freeze until firm, at least 3 hours, before serving.

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3-Ingredient Elegant Raspberry Sorbet

This sorbet relies on just three ingredients to deliver a bright, tangy dessert with a smooth, scoopable texture. A simple sugar syrup balances the tartness of frozen raspberries, while a touch of lemon juice sharpens the flavor. Serve it after a rich meal or on a warm afternoon for a refreshing finish.

5 hr 30 min 8 servings 120 cal

Ingredients

  • 4 cups fresh or frozen raspberries
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice

Method

  1. 1

    In a small saucepan, combine the sugar with 3/4 cup water and bring to a simmer over medium heat, stirring until the sugar dissolves completely.

  2. 2

    Remove the syrup from the heat and let it cool to room temperature, about 20 minutes.

  3. 3

    Place the raspberries in a blender or food processor and puree until smooth.

  4. 4

    Add the cooled sugar syrup and lemon juice to the raspberry puree and blend until fully combined.

  5. 5

    Pour the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove the seeds, then discard the solids.

  6. 6

    Cover the strained puree and chill in the refrigerator until cold, about 1 hour.

  7. 7

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, scoopable consistency, about 20 to 25 minutes.

  8. 8

    Transfer the sorbet to an airtight container and freeze until firm, at least 3 hours, before serving.