Raspberry Sorbet Recipe
Raspberry Sorbet Recipe photo by Taste of Home

Raspberry Sorbet Recipe

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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
TOTAL TIME: Prep: 5 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 216 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 55g carbohydrate (46g sugars, 5g fiber), 1g protein


  1. Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm. Yield: 6 servings.
Originally published as Raspberry Sorbet in Quick Cooking July/August 2001, p7

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Reviewed Jul. 29, 2015

"Hi Haroldandsue,

Any container that's safe to go in the freezer will work.
Happy Cooking,
Sue Stetzel
Field Editor Manager"

Reviewed Jul. 28, 2015

"What if you don't have a freezer cylinder?"

Reviewed Mar. 14, 2014 Edited Mar. 23, 2014

"Saw this in Country Woman, tried it and was quite pleased. I used frozen raspberries, and it gets a bit costly. Will try it soon with other berries. Have made it with frozen mixed berries -- fewer seeds -- and Trader Joe's prices on frozen berries were much better."

Reviewed Aug. 18, 2013

"This couldn't have been any easier! We loved it and I love the taste of fresh raspberries. So refreshing on a summer day."

Reviewed Jul. 2, 2013

"My kids really liked this but my husband and I didn't like it too much. It was a little too sweet for my husband and a little too tangy for me. I didn't care for all those seeds either, but will make it again for the kids since it was so easy."

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