Raspberry Lemon Sorbet

This delicious raspberry and lemon sorbet recipe is quick to make in a Ninja or Vitamix, does not require an ice cream maker and can easily be adapted for whatever fruit you want. Sounds like the perfect summer dessert to me!

As a result of my allergy-friendly elimination diet, all dairy is a complete no-no. What’s a girl to do when it’s 85 degrees in May and she has a hankerin’ for ice-cream? Make sorbet that’s what!

How to Make Raspberry Sorbet Without an Ice Cream Maker

This yummy Raspberry Lemonade Sorbet is easy to whip up and doesn’t require an ice-cream machine. PLUS it only has 4 ingredients: Raspberries, lemons, sugar and water. As long as you have some sort of blender (I use my Ninja for everything!), you’ll be good to go.

This was my first time making sorbet and it turned out really well. It’s creamy, packed full of flavor and really is the perfect raspberry dessert.

You could easily switch up the ingredients to whatever fruits you like the best. I’m going to try mango sorbet next and maybe even a key lime version!

The recipe really is quite simple. First, you create a simple syrup with sugar and water.

Once the sugar has dissolved into the water, it gets transferred to a bowl and vanilla is added. Then allow it to cool.

The next step is where you put in whatever fruit you prefer. Since this is a raspberry lemon sorbet, I’m adding raspberries and freshly squeezed lemon juice. Blitz it in the blender until smooth.

By the way, I haven’t tried this with frozen raspberries, but there’s no reason why it wouldn’t work. Just use whatever you have on hand.

Then push the mixture through a sieve in  order to get rid of any raspberry seeds. I’ve found using the back of a spoon and pushing it around the sieve in a circular motion is the easiest way to work it through.

The mixture will get frozen twice. For the first freezing, pour the strained mixture into something shallow like a cake pan or casserole dish. You just want it spread thinly enough so that it freezes quickly. By all means, use something deeper if you’re not in a rush. Freeze until solid, about 1 – 2 hours.

Remove from the freeze and break up the frozen mixture in pieces. In small batches, liquidize in the blender until smooth.

Pour the liquid back into the same container again, if you want to. For the second freeze, I personally prefer a loaf pan. But if you’re gifting this or it’s for a special occasion, ice cream containers look pretty fancy!

Note: I’ve tried making this in a few different types of containers and keeping it in a metal one (a bread loaf tin for instance) seems to work best to keep it well frozen. For these photos, I transferred it to ice cream containers and it always stayed just a little softer than I would prefer. But it sure did look pretty!

Allow to freeze again until solid, approximately 2 hours.

Then, enjoy!

My husband was quick to point out that this would make a fabulous adult beverage or dessert. Just add some rum or tequila and a pretty straw!

Now I’m off to go sit on my deck and enjoy my Raspberry Lemonade Sorbet.

If you end up making it for yourself, I’d love to know how you like it!

Raspberry Lemonade Sorbet

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A delicious and easy raspberry lemon sorbet recipe. No ice cream machine needed!

Jenna Shaughnessy

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Serving Size 6

Ingredients

• 1 ½ cups sugar
• 1 teaspoon vanilla extract
• 5 cups fresh raspberries
• 2 tablespoons freshly squeezed lemon juice
• 2 cups water

US Customary – Metric

Instructions

• In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a simple syrup, for 5 minutes.
• Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
• Purée the raspberries with the syrup and lemon juice in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. 
• Pour into a shallow non-stick cake pan or pyrex casserole dish.
• Freeze until solid.
• Remove from freezer and break the mixture up into pieces. In small batches, put into the blender and liquidize until smooth.
• Pour into a suitable container (a loaf pan works best) and freeze again for approximately 2 hours or until solid.
• Serve and enjoy!

Notes

Tip: Add rum or tequila for a fun frozen adult drink

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