This Homemade Raspberry Sorbet is a burst of summer in every spoonful, ready in just 5 minutes—no machine required. Its velvety texture melts on your tongue, delivering a tangy-sweet flavor that’s both refreshing and indulgent. Perfect for hot days or when you need a quick, guilt-free treat, this sorbet is as vibrant in taste as it is in color. With only a handful of ingredients, it’s simplicity at its finest.
Each bite is a symphony of juicy raspberries, balanced with a hint of natural sweetness, creating a dessert that feels luxurious yet effortless. Whether you’re hosting a gathering or treating yourself, this sorbet is a crowd-pleaser that’s as easy to make as it is delicious. Dive into a bowl of pure, fruity bliss—no waiting, no fuss.
What You’ll Need
- 3 cups (15 oz/390g) raspberries, frozen (fresh raspberries can be used if frozen aren’t available—just freeze them first!)
- ¼ cup (70g/2 ½ oz) fat-free condensed milk (regular condensed milk works too, but it will add extra calories)
How to Make It
- Combine ingredients: Add the frozen raspberries and condensed milk to a food processor or powerful blender.
- Blend until smooth: Process the mixture until it’s creamy and smooth, scraping down the sides as needed.
- Transfer and freeze: Pour the sorbet into a freezable container and let it firm up in the freezer for about 4 hours.
- Serve and store: Scoop and enjoy! Keep leftovers in the freezer for up to 6 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your raspberry sorbet with a drizzle of chocolate sauce or a sprinkle of toasted coconut flakes. For a fresh twist, add a handful of mint leaves or a dollop of whipped cream. These simple additions can turn your sorbet into a gourmet dessert!
Serve It Right: Creative Serving Suggestions
Serve your sorbet in chilled glasses or hollowed-out lemon halves for a fun presentation. Pair it with shortbread cookies or vanilla wafers for a delightful contrast in textures. It’s also perfect as a palate cleanser between courses at a dinner party!
Keep It Fresh: Storage Tips
Store your sorbet in an airtight container to prevent ice crystals from forming. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. Remember, it stays fresh in the freezer for up to 6 weeks, so you can enjoy it anytime!
Mix It Up: Recipe Variations
Swap raspberries for strawberries, blueberries, or even mango for a different flavor profile. If you prefer a tangier sorbet, add a splash of lemon juice. For a richer texture, try using full-fat condensed milk instead of fat-free.
Quick Tips: Time-Saving Hacks
Use pre-frozen berries to skip the freezing step and save time. If you’re in a hurry, pour the mixture into popsicle molds for a quick, portable treat. Cleanup is a breeze if you rinse your food processor or blender immediately after use!
Homemade Raspberry Sorbet in 5 Minutes (No Machine)
Equipment
- food processor or powerful blender
Ingredients
- 3 cups raspberries, frozen 15oz/390g
- 1/4 cup fat-free condensed milk 70g/2 ½ oz
Instructions
- Combine the berries and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop.
- Keep in the freezer for up to 6 weeks.
