Easy Raspberry Sorbet Recipes

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RASPBERRY SORBET



Raspberry Sorbet image

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

Steps:

  • 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.

EASY RASPBERRY SORBET



Easy Raspberry Sorbet image

This is the easiest and best (and only) sorbet I've ever made! (I'm not sure it should count as a recipe and I can't remember where I got the idea, but it's a good one!) No ice cream maker required! (Can also be done with other berries/fruits.)

Provided by Dwynnie

Categories     Frozen Desserts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

2 (12 ounce) bags frozen unsweetened raspberries, still frozen
mint sprig (optional)
sugar (optional) or shortbread cookie (optional)

Steps:

  • Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
  • Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
  • Freeze the container for 30 minutes.
  • Scoop out the sorbet and serve!
  • Great with sugar cookies or shortbread and garnished with fresh mint.

Nutrition Facts : Calories 89.1, Fat 1.1, Sodium 1.7, Carbohydrate 20.5, Fiber 11.1, Sugar 7.6, Protein 2.1

RASPBERRY SORBET



Raspberry Sorbet image

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

RASPBERRY SORBET RECIPE BY TASTY



Raspberry Sorbet Recipe by Tasty image

Here's what you need: frozen raspberry, honey

Provided by Mercedes Sandoval

Categories     Snacks

Yield 2 servings

Number Of Ingredients 2

1 lb frozen raspberry
¼ cup honey, or preferred sweetener

Steps:

  • Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
  • Pour into a rectangular loaf pan and smooth into an even layer.
  • Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
  • Scoop into a bowl.
  • Enjoy!

Nutrition Facts : Calories 278 calories, Carbohydrate 70 grams, Fat 1 gram, Fiber 14 grams, Protein 2 grams, Sugar 53 grams

RASPBERRY SORBET



Raspberry sorbet image

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too

Provided by Esther Clark

Categories     Dessert, Treat

Time 25m

Yield Serves 8-10

Number Of Ingredients 3

200g granulated sugar
500g raspberries , plus more to serve (optional)
1 lemon , juiced

Steps:

  • Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
  • Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
  • Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

RASPBERRY SORBET



Raspberry Sorbet image

Capture the pure flavor of fresh raspberries in this simple sorbet that's makes for a perfect dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

6 cups raspberries (1 2/3 pounds)
1/2 cup plus 4 tablespoons water
1 3/4 cups Big-Batch Simple Syrup

Steps:

  • Place fruit and water in a food processor, and process until very smooth. Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible. Don't press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid. Discard any solids that remain in the strainer.
  • Transfer strained puree to a deep bowl or plastic storage container. Add simple syrup (start with 1/2 cup syrup, then add more as needed) and stir until it is well combined. (To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed. If the egg doesn't float to the top, add more syrup; if too much egg is exposed, add more fruit puree.) Cover bowl or container, and refrigerate until completely chilled before using, at least 1 hour (or overnight).
  • Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.

RASPBERRY SORBET FOR TWO



Raspberry Sorbet for Two image

You won't believe that you made this refreshing, fruity sorbet yourself! This healthy freezer fare will satisfy even your sweetest tooth.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 2 servings.

Number Of Ingredients 3

4-1/2 teaspoons lemon juice
1-1/4 cups fresh or frozen unsweetened raspberries
3/4 cup confectioners' sugar

Steps:

  • In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

RASPBERRY SORBET



Raspberry Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, project, dessert

Time 15m

Yield Six servings

Number Of Ingredients 4

2 cups sugar
1 cup water
3 pints fresh raspberries
4 tablespoons fresh lemon juice

Steps:

  • Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
  • Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams

BLACK RASPBERRY SORBET



Black Raspberry Sorbet image

An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.

Provided by anglophile612

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h20m

Yield 6

Number Of Ingredients 6

¾ cup slightly warm water
½ cup white sugar
1 tablespoon creme de cassis liqueur
4 cups black raspberries
2 tablespoons lemon juice
2 egg whites

Steps:

  • Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
  • Combine berries and lemon juice in a blender; process to a smooth puree.
  • Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
  • Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
  • Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

Nutrition Facts : Calories 142 calories, Carbohydrate 31.4 g, Fat 1.2 g, Protein 2.5 g, Sodium 20.2 mg, Sugar 18.1 g

EASY RASPBERRY SORBET



Easy Raspberry Sorbet image

You don't need any special tools or gadgets to make this Easy Raspberry Sorbet. If you can mash berries and stir things, you've got what it takes!

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield 12 servings

Number Of Ingredients 6

1 cup boiling water
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate (Do not thaw.)
3 cups raspberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 waffle cones

Steps:

  • Add boiling water to gelatin mix in large freezerproof bowl; stir 2 min. until completely dissolved. Stir in frozen concentrate. Refrigerate 15 min. or until slightly thickened.
  • Mash berries with fork. Add to gelatin mixture along with the COOL WHIP; whisk until blended.
  • Freeze 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Scoop into cones.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 19 g, Protein 2 g

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