Homemade Raspberry Sorbet is only minutes away! All you need are just 4 ingredients to make a perfect light summer treat!
This Raspberry Sorbet recipe is so easy and delicious. Plus, it’s the perfect shade of pink for Breast Cancer Awareness month! #CookingForACure
Today I’m taking a break from sharing pumpkin, apple, and other fall-themed recipes to bring you this recipe for Raspberry Sorbet in recognition of Breast Cancer Awareness month. I have teamed up with some of my favorite food bloggers to bring you this Cooking for a Cure recipe hop. We’re each sharing a pink recipe; 26 recipes in all (see all the recipes at the end of this post).
Breast Cancer Awareness is a cause that’s near and dear to my tatas. Oops, I mean heart. 😉 A few years ago, my mom was diagnosed with breast cancer. I’ll always remember that moment when my parents told me. It was devastating, and I was bewildered. I remember thinking, “No way, not my mom. Not my family!”. My mom was lucky. The doctor caught it early, and she’s been cancer-free now for 2 years!
My mom is an amazing lady with a huge heart. My dad often refers to her as “the mother of the world” because thinking of others is her jam. For this Cooking for a Cure post, I wanted to make something that my mom would love. Last week I asked her what her favorite pink food is, and without hesitation, she said Raspberry Sorbet. Well, mom, this recipe is for you. xoxo
Cook’s Note – Raspberry Sorbet:
- 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.
- I love to serve this raspberry sorbet with a sprinkling of mini chocolate chips or even chocolate fudge sauce!
- You can also turn this sorbet into a pie! Check out my Frozen Chocolate Raspberry Pie recipe!
- 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 as needed.
- Serve immediately, or for a firmer sorbet chill the mixture in an airtight container in the freezer for at least 1 hour.
Cooking for a Cure:
Check out the other pink recipes in this Cooking for a Cure blog hop.
Strawberries & Cream Pastries by Domestic Superhero / Drink Pink Mocktail by Love Bakes Good Cakes / Strawberry Frosted Sugar Cookie Bars by Like Mother, Like Daughter / No Bake Raspberry Cheesecake by Sugar & Soul / Cranberry Raspberry Punch by Carlsbad Cravings / Pink Rock Candy Fudge by Kleinworth & Co. / Pretty Pink Chambord Frosting by Who Needs A Cape? / Lightened up Pink Vodka Sauce by A Dish of Daily Life / Strawberry Oreo Cake Mix Cookies by Just Us Four / Prickly Pear Soda Floats by Club Narwhal / Cherry Pie Scones by The Bitter Side of Sweet / Pink Fluff Dip by Mamal Diane / Pretty Pink Raspberry Vanilla Mini Cakes by Liv for Cake / Pink Pop Tarts by Life Currents / Strawberry Cheesecake Dip by The Love Nerds / Glazed Cherry Buttermilk Scones by Tastes of Lizzy T / Raspberry Vanilla Pink Ombre Bundt Cake by Cookie Dough and Oven Mitt / Berry Bliss by 365(ish) Days of Pinterest / Meringue Cookies by Mamma Loves Food / Cream Puffs with Strawberry Filling by Cooking on the Front Burner / Raspberry Cheesecake Brownies by Culinary Couture / No Bake Pink Lemonade Cheesecake Parfaits by Homemade Hooplah / Vanilla Berry Cocktail by Twin Stripe / Snowball Truffles by House of Yumm / Turkish Delight by With a Blast