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Raspberry Sorbet with Fresh Whipped Cream

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

  • Servings: 4
Raspberry Sorbet with Fresh Whipped Cream

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 (2)

  • 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.

  • Seattlesue 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.

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