New This Month

Raspberry Sorbet with Fresh Whipped Cream


Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Tara Donne

Source: Martha Stewart Living, July 2010


  • 1/4 cup water
  • 1/4 cup plus 1 tablespoon sugar
  • 1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries, frozen
  • 1/2 cup heavy cream


  1. Stir together water and 1/4 cup sugar until sugar dissolves.

  2. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

  3. Whisk cream and remaining tablespoon sugar until soft peaks form.

  4. Scoop sorbet into 4 glasses, and top with whipped cream.

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