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


Recipe Summary

Makes about 1 quart


Ingredient Checklist


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

  • 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.

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

  • 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 (1)

35 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 1
Rating: 5.0 stars
Because measuring 1&2/3 lbs of raspberries is tedious and I had quit a lot of berries, I increased the weight to an even 2lbs. I followed the recipe but added 1 Tbsp of lemon juice to give the sorbet tartness. Tasted better and fresher than the expensive store bought kind.
Rating: Unrated
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!