Sorbet is the most refreshing, palette cleansing, sweet end to dinner or a perfect summer afternoon treat. Unlike heavier desserts, this raspberry sorbet leaves you feeling light and energized, and the best part is it requires only three ingredients.
The real star of this recipe is, of course, the raspberries. Whether you use fresh summer berries or frozen ones straight from your freezer, you’ll get that vibrant color and bold, tangy flavor. The touch of lemon juice brightens everything up, while powdered sugar blends in seamlessly to create a smooth, luscious sorbet without any fuss. It’s the kind of dessert that tastes like it took hours to prepare, when in reality you can have it chilling in the freezer in under ten minutes.
I love serving this sorbet after a family dinner when I want something sweet but not too heavy. It also makes the perfect afternoon pick-me-up on a warm day, especially when topped with a few extra raspberries and a dusting of powdered sugar. It looks elegant enough for guests, yet it’s simple enough to make whenever the craving strikes.
Trust me, once you try this homemade raspberry sorbet, you’ll never look at store-bought versions the same way again.
Raspeberry Sorbet
Equipment
- Serving Dishes
Ingredients
- ¾ cup powdered sugar 90g
- 1¼ cups fresh or frozen raspberries 155g
- 2 tbsp fresh lemon juice
Instructions
- Place all ingredients into a blender and blend until smooth and combined.
- Pour into serving dishes and cover and freeze for one hour.
- Stir then return to the freezer for a further 90 minutes until firm.
- Remove from the freezer ten minutes prior to serving and top with additional fresh raspberries dusted with powdered sugar.
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