The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Homemade Raspberry Sorbet takes only a few minutes of prep time to make. You only need four ingredients to make a perfect light summer treat.
This raspberry sorbet recipe costs around $9.89 to make. The recipe makes four servings and costs approximately $2.47 per serving.
This Raspberry Sorbet recipe is a refreshing treat during the hot summer months. Frozen raspberries provide a sweet and tangy natural taste that is sweet and satisfying.
The light corn syrup and water help create a smooth consistency when the ingredients are blended, and the hint of lemon juice intensifies the taste of the Raspberry Sorbet. For a fresh and simple recipe you can make all year long using frozen raspberries, this is the recipe for you!
Why You’ll Love Raspberry Sorbet
- Refreshing: This Raspberry Sorbet is a cool and refreshing treat perfect for relaxing after a warm day.
- Fierce Raspberry Flavor: The extra raspberries in this recipe creates a vibrant, tangy bowl of fruity goodness.
- Light Consistency: This is truly a light treat that is smooth and velvety.
- Versatile: Serve the sorbet plain or add chocolate chips or chocolate sauce over it. Or use it in other desserts. It is adaptable to meet your needs.
- Simple to Make: The short list of ingredients and easy-to-follow directions make this a simple recipe both novice and experienced chefs alike can enjoy making.
Ingredients and Estimated Cost
Per Serving Cost: $2.47
Recipe Cost: $9.89
- 4 cups frozen raspberries – $9.02
- ½ cup light corn syrup – $0.68
- ½ cup water – $0.00
- 1 teaspoon lemon juice – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in July 2023.
How To Make Raspberry Sorbet
***For complete recipe instructions, see the recipe card below.
- First, add the ingredients to a blender.
- Blend on high for up to two minutes or until the mixture is smooth.
- Then, serve immediately or freeze for one hour before serving.
Raspberry Sorbet Recipe Variations and Substitutions
- Smooth Sorbet: If you like a smoother sorbet free of seeds, then press the sorbet through a fine mesh strainer after blending.
- Chocolate Twist: I love serving this recipe with a sprinkling of mini chocolate chips or chocolate fudge sauce!
- Sweetener Substitutions: Instead of using light corn syrup, you can try other sweeteners like agave nectar, honey, or maple syrup. Keep in mind that different sweeteners may alter the flavor and texture slightly.
- Mixed Berry Sorbet: To create a mixed berry sorbet, you can mix frozen raspberries and other frozen berries such as strawberries, blueberries, or blackberries.
- Coconut Raspberry Sorbet: Replace the water with coconut milk or coconut creme to create a creamy and tropical twist on the raspberry sorbet.
- Mint Infusion: Add a handful of fresh mint leaves to the mixture while blending to create a refreshing and minty frozen treat.
- Almond Extract: Add a few drops of almond extract to the sorbet to give it a hint of almond flavor. This adds a subtle nutty undertone that pairs nicely with raspberries.
- Spiced Raspberry Sorbet: Sprinkle a pinch of cinnamon, cardamom, or ginger powder into the mixture to create a spiced sorbet. These warm spices can add depth and complexity to the flavor profile.
- Frozen Pie: You can also turn this sorbet into a pie! Check out my Frozen Chocolate Raspberry Pie recipe!
Raspberry Sorbet Serving and Storage Tips
SERVE: You can serve the sorbet right away and it will have the consistency of soft serve ice cream. If you’d like it to be firmer, then freeze it in an airtight container for at least 1 hour. If you freeze, allow the sorbet to soften for a few minutes at room temperature before serving. This will make it easier to scoop and enhance the texture.
STORE: Store in the freezer. To maintain the best texture and flavor, consume the sorbet within 2 weeks of freezing. Over time, ice crystals may form, affecting the smoothness of the sorbet.
My recipe has only four simple ingredients: frozen raspberries, water, light corn syrup, and lemon juice. It cannot get much easier than that!
Both frozen treats taste fruity, but the ingredients are the main difference. Sherbet uses dairy, while sorbet is dairy-free.
Raspberry Sorbet is a healthier alternative to ice cream. For the full nutritional value of this recipe, please reference the bottom of the recipe card.
More Frozen Treats
- Decadent Dark Chocolate Ice Cream
- Toasted Coconut Ice Cream
- Funfetti Birthday Cake Ice Cream
- Cookie Dough Ice Cream
- Vanilla Custard Ice Cream
- Fresh Peach Ice Cream
- Loaded Peanut Butter Ice Cream
- Easy Lemon Sherbet
- Holy Cannoli Ice Cream
- Butterscotch Ice Cream
- 4 cups frozen raspberries
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon lemon juice
- Add all of the ingredients to a blender.
- Blend on high for 1-2 minutes or until completely smooth, scraping down the sides of the blender with a rubber scraper as needed.
- Serve immediately.
- Or, for a firmer sorbet, freeze the mixture in an airtight container in the freezer for at least 1 hour.