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.

Reviews Add a comment

  • keklikalptekin
    9 JUN, 2017
    If you whip the heavy cream beforehand and keep it in the fridge, will it stay in the same form for some time? Thanks...
  • tysiaks
    5 APR, 2017
    Can you use strawberries in place of raspberries
  • jawasano
    14 AUG, 2010
    This is an awesome recipe. It comes together so simply, yet has such a vibrant taste. I've made this a bunch of times already. Most recently, I added semisweet chocolate chunks, which turned out great.
  • MS12275851
    21 JUL, 2010
    A friend brought this sorbet to a dinner party and I made it myself this morning before work. It is amazing. The color alone is enough to make it a keeper. The whipped cream is nice but not really necessary. How many desserts only have a quarter cup sugar and have flavors that explode in your mouth? I will definitely make it again (and again) but will try to use a submersion blender or food processor. I think the conventional blender is one of the most useless tools in the kitchen.