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 (totally optional – we chose to keep the seeds and skip this step)
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)
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!
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