Homemade Raspberry Sorbet

Raspberry sorbet is a delicious summer dessert with a perfect balance of tart and sweet flavors. Sherbet is refreshing on sunny and hot days. Just a few scoops of this dessert will fill your mouth with cold pleasure. Moreover, raspberry sorbet is even easier to make than ice cream. All you need to do is purée the berries and boil them with sugar and starch. Below is a more detailed recipe for making your perfect raspberry sorbet at home!

What is a Raspberry Sorbet?

Raspberry Sorbet is a frozen dessert. It is made primarily with raspberries, sugar, and water. Known for its bright color, intense raspberry flavor, and smooth, icy texture, it is a refreshing and fruity treat. Sorbet is typically dairy-free. This makes it a popular choice for those who are lactose intolerant or follow a vegan diet.

Raspberry Sorbet Origin

The origins of sorbet date back centuries, to ancient civilizations such as the Persians and Chinese. They used snow or ice combined with fruit juices or sweeteners to create a refreshing dessert. Sherbet became particularly popular in Italy during the Renaissance and developed into the modern form known to us today.

Raspberry sorbet, in particular, probably has its origins in Europe, where raspberries are abundant during the summer months. While experimenting with frozen desserts, Europeans discovered the delicious combination of ripe raspberries and sugar, leading to the creation of raspberry sorbet.

Today, especially on hot summer days, raspberry sorbet is enjoyed around the world as a light and refreshing dessert. It’s often served alone as a palate cleanser between courses in fine dining, or as a stand-alone dessert garnished with fresh raspberries or mint leaves.

Raspberry Sorbet Ingredients

• Raspberry purée: This is the main ingredient that gives the sorbet its rich raspberry flavor and vibrant color. It’s usually made by blending fresh or frozen raspberries until smooth.
• Sugar: Sugar is added to sweeten the sorbet and balance the acidity of the raspberries. The amount of sugar used may vary depending on your personal preference and the sweetness of the raspberries you are using.
• Corn Starch: Cornstarch is often used as a thickening agent in sorbet recipes. It helps keep the sorbet from becoming too icy and gives the sorbet a smoother texture.
• Water: Water is used to adjust the sorbet consistency and dissolve the sugar and cornstarch. It also helps to create a light and refreshing texture to the sorbet.

How to Make Raspberry Sorbet?

1. First, place the saucepan on the stove and add the water and starch.
2. Bring to a boil over medium heat.
3. Then, take the puréed and pitted raspberries, add them to the saucepan, and mix with the sugar. Bring to a boil over low heat.
4. When the mixture is boiled, add the starch mixture and immediately remove from the heat.
5. Pour into a bowl and cover with plastic wrap, 
6. Place in the freezer for 24 hours. It is advisable to stir it 2 times every 3 hours.
7. Finally, remove from the freezer, roll out balls with an ice cream scoop, and taste.

Chef Recipe Tips:

• Fresh or frozen berries can be used instead of raspberry purée. 
• To make raspberry purée from fresh berries, add 3,5 ounces (100 g)s of water, bring to a boil, blend, and pass through a fine sieve.
• Do not boil the product for a long time or it will lose its rich color. 
• If you don’t want to use starch, add 0,04-0,07 ounces (1-2 g) of xanthan gum and blend.

Are sherbet and sorbet the same?

No, they’re not. Sherbet contains some dairy products, although sherbet and sorbet are similar. This may include milk, cream, buttermilk, or egg whites. The dairy products give sherbet a creamy texture that is more similar to that of ice cream.

Sorbet does not contain any dairy products. It’s really just sugar, ice, and fruit purée, with the addition of a few other ingredients according to the formula. Sherbet is creamier than sorbet. Sorbet needs a little more time on the counter to thaw before serving.

Can I Use Fresh Raspberries Instead of Frozen?

Yes, you can definitely use frozen raspberries in place of fresh raspberries to make a sorbet. With the same vibrant color and intense raspberry flavor, both fresh and frozen raspberries work well for this dessert. Using frozen raspberries can be especially convenient when fresh raspberries are out of season or unavailable. Frozen raspberries are typically picked and frozen at peak ripeness, preserving their flavor and nutrients. It doesn’t matter if you use fresh or frozen raspberries. You’ll still get a deliciously fruity and refreshing sorbet.

How do I Store Raspberry Sorbet?

You can store raspberry sorbet in the freezer for up to one or two months. Make sure it is in a container that is safe for the freezer. If you want to use some of the sorbet, you can take it out of the freezer, allow it to thaw just enough to scoop out, and then freeze the rest of it again. It’s perfectly safe to re-freeze frozen sorbet because it contains no dairy ingredients.