Sweet-tart raspberry sorbet made with real fruit. Who could resist?
I think raspberries are one of God’s most extravagant food gifts!
We are still finishing up the bumper crop we froze from last summer! So with that, we are making lots of smoothies and sorbets.
For us, it’s a never-ending craving because we just love raspberries so much and can never get enough.
Raspberry sorbet is the perfect sweet treat to satisfy that sweet-tooth craving. Not only is raspberry sorbet sweet and slightly tart, but it will cool you off on one of those blistering hot summer days.
You will also be happy to know that this three ingredient recipe is dairy, fat, and gluten-free.
Red raspberries contain strong antioxidants including Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline. They are high in ellagic acid, a known cancer-preventative, and have been shown to have powerful anti-inflammatory properties.
The diversity of antioxidant and anti-inflammatory phytonutrients in raspberries is truly remarkable.
See the extensive list here:
The vast majority of these phytonutrients are provided in amounts that are significant in terms of protecting us against oxidative stress and inflammation. By helping to scavenge free radical molecules on a lot of levels, the phytonutrients in raspberries help lower our risk of chronic diseases including obesity, type 2 diabetes, hypertension, and atherosclerosis.
Summertime Raspberry Sorbet Recipe
You can make sorbet with ripe strawberries, peaches, mango, blueberries, kiwi, blackberries, and really ripe plums, too! Any others I’ve missed? Prep time is 5 minutes plus freezing.
Special Items Needed:
High-speed blender (we use our faithful 28-year-old VitaMix)
Strainer
Glass container to freeze the sorbet
Raspberry Sorbet Ingredients:
• 4 cups frozen raspberries, just slightly softened
• 1/4 – 1/3 cup honey, to desired sweetness (I highly recommend raw local honey for vibrant health) or use stevia powder or monk fruit powder to taste for a low sugar version.
• 1-2 Tbsp. lemon juice (optional if you want some zest flavor)
Directions:
Blend raspberries in food processor with honey and optional lemon juice until thoroughly whipped and smooth. Make ahead and freeze for 4-5 hours until set. When frozen in glass our recipe is scoopable after just 10 minutes out of the freezer, and we think it may be due to the raw honey and the fact that there is no water (ice cubes) used.
Scoop into waffle cones or chilled serving glasses for the easiest of desserts. Top with fresh raspberries. Great for parties, weekends, hot summer evenings and of course, Valentine’s Day!
For an irresistible taste combination, sprinkle on some mini extra dark chocolate chips or drizzle with hot dark chocolate sauce… Mmmm!
Bon Appètit!
If you have a little space where a few plants (2-3) can spread out, you may just have to plant a few of your own raspberry starts, too. Here’s what we did!
In my humble opinion, raspberries are a superfood: Health Benefits of Raspberries
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JES
We just planted raspberries recently and I am very much hoping to make some of your delicious recipes on them in the future! Just hoping the ants don’t continue eating up my precious leaves!
Joy
That looks absolutely delicious!
Jacqueline
Thanks, Joy. Our daughter mentioned making some with what is left in the freezer, and we couldn’t resist. I think I will go and u-pick some strawberries and do it with them as well! Our u-pick has a bumper crop this year! I am praying for your husband <3
Krista
Thank you so much for sharing this great recipe at Wake Up Wednesday! I shared it over on my blog today as one of my favorites from the link-up! http://werefarfromnormal.com/2014/07/amazing-summertime-treats.html
Jacqueline
Wow! Thank you, Krista! I Love your link-up and always enjoy it when I stop by. You guys do a great job!
Have a fantastic weekend~
Party Patisserie (Debbie)
I love your sorbet and would be thrilled if you’d link it up and share with my readers! thanks! http://partypatisserie.com/2014/07/party-time-linky/
Jacqueline
OK! Debbie, I would be glad to 🙂 See you soon!
Amy Greene
This looks so yummy. We don’t have our own raspberries, but I do buy a lot at the store. I will see if we have enough to make this! This has been featured at Mom’s Library on Pounds4Pennies this week! I hope to see you this week.
Jacqueline
Thank you, Amy! I ‘Liked’ you on FB!
Raia
Sounds delicious!
Jacqueline
Thank you! We just made another batch 30 minutes ago 🙂 I’d love to give you a bowlful!!
Blessings!
Joann Woolley
Oh honey, the secret ingredient! We tried making banana ice cream last year and it didn’t live up to the hype. This sounds delicious and I look forward to giving it a try!
Jacqueline
I agree, Joann,
Honey makes everything good!! Enjoy!
Nancy W
This looks amazing, can’t wait until our raspberries are ripe so I can try this! Thanks for sharing your post on Our Simple Homestead Blog Hop! Hope to see you again tomorrow!
– Nancy Nancy On The Home Front
Marcia G
I am stopping by from Thriving Thursdays and wanted to thank you for your tutorial on Raspberry Sorbet. Who knew it could be so easy. (probably millions of people, but I didn’t) What a great 4th of July treat!
Jacqueline
Thanks, Marcia! I hope you enjoy it 😀
Emma Sivewright
Summertime is the perfect time to enjoy raspberry sorbet! Thank you!