This classic raspberry sorbet is silky smooth and packed with tangy raspberry flavor. This classic recipe has the perfect balance of tart fruity flavor and sweet simple syrup.
Sorbet is a classic Italian frozen dessert usually made completely dairy free. Let’s shout out to the fact that sorbet is gluten free, dairy free, and vegan! (This does not mean that sorbet is healthy by any means.) Sorbet is always a great option when you are having people over with allergies. It’s top 8 free making this recipe incredibly allergy friendly.
If anyone knows the secret to creamy dairy free ice cream, please let me know. #sendhelp
Raspberry Sorbet- Why Every Ingredient is Necessary
In classic raspberry sorbet, every single ingredient is crucial. This helps keep the flavors in check and results in the best texture. Because every ingredient is essential, I do not recommend leaving out any of the ingredients.
Sugar + Water = Simple Syrup
The simple syrup is what adds texture and depth to the sorbet. It helps keep the flavors clean and helps the consistency to remain smooth. Because the sugar and water are boiled together to create the simple syrup, the sugar completely dissolves into the water. If the sugar did not completely dissolve, you would be able to distinguish the granules of sugar throughout the sorbet.
Without the lemon juice, the sorbet does not have the punchy tart flavor that compliments and helps elevate the flavor of the raspberries.
The corn syrup helps stabilize the sorbet. Without it, it will not churn as well. If you do not feel comfortable using corn syrup, feel free to use honey. It will play the same role as corn syrup but you will be able to taste the flavor of the honey. Agave nectar is also an option if you are vegan or have corn allergies.
Do I need an Ice Cream Machine?
The sorbet will have the best texture if you use an ice cream machine with a built in freezing unit. I have this ice cream machine, (not an affiliate link) I love it but it is on the pricy side.
If you don’t have an ice cream machine with a built in freezing unit, a good option is using a regular ice cream machine such as this one where you place the insert in the freezer is a pretty good option.
If you don’t have an ice cream machine you can stir the sorbet every 15-20 minutes in the freezer. It will not have an incredibly silky texture but the flavor will definitely still be there.The ice cream machine with a built in freezing unit is going to have the smoothest texture but all three methods will get the job done.
When you make this classic raspberry sorbet, don’t forget to tag me on Instagram so that I can see what you’re making!
- 16 oz Raspberries
- ¾ cup Lemon Juice
- 2 cups Sugar
- 2 cups Water
- ½ cup Corn Syrup
- In a medium saucepan combine the sugar and the water. Stir until the sugar and the water are completely dissolved. Heat until the mixture comes to a boil. Remove from heat and allow to cool to room temperature.
- In a blender or food processor blend the raspberries and lemon juice until smooth. Pass the mixture through a fine mesh sieve to remove the seeds.
- Add the corn syrup to the raspberry mixture and mix until combined. Combine the simple syrup and the raspberry mixture together. Refrigerate the mixture for at least 3 hours or until it is very cold.
- Make the sorbet according to the manufacturers instructions in your ice cream machine. If you are going to use a machine with a bowl that you place in the freezer make sure that the sorbet mixture is very cold before you place it in the ice cream machine. I recommend the sorbet in the freezer for about 30 minutes before churning.
- Freeze the churned sorbet in the freezer for at least 2 hours before serving. The sorbet will keep in the freezer for up to one week.
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