New This Month

Raspberry Sorbet


Make two batches of this recipe if needed. Get the recipe for Vanilla Ice Cream.

  • Yield: Makes about 1 quart


  • 1 cup sugar
  • 1 3/4 cups plus 4 teaspoons water
  • 6 cups (1 2/3 pounds) raspberries


  1. Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.

  2. Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.

  3. Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.

  4. Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

Reviews Add a comment

  • kaylarae
    21 JUL, 2010
    Delicious recipe! So simple and wonderful! I added a blurb of cream to make kind of a sherbet, because I was afraid it would be icy, and it turned out soo well! Lovely texture! Great way to use up my abundance of raspberries!