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Raspberry Sorbet
Lacey Baier
Raspberry sorbet is the refreshing, fruity dessert of your dreams! Made with just 3 simple ingredients, homemade raspberry sorbet is low in calories, gluten-free, and dairy-free!
5
from
4
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Freezing
3
hours
hrs
Total Time
15
minutes
mins
Course
Dessert
Cuisine
French
Servings
4
Calories
80
kcal
Equipment
Food Processor
Rimmed Baking Sheet
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Ingredients
1x
2x
3x
3
cups
raspberries
2
tablespoon
raw honey
1
teaspoon
lemon juice
¼
cup
warm water,
as needed
Instructions
Lay out the fresh raspberries over a
rimmed baking sheet
lined with parchment paper.
Freeze the raspberries until completely solid, which should take at least 2-3 hours, but I usually just leave them in the freezer overnight.
Place the frozen raspberries into the bowl of a
food processor
or
heavy duty blender,
along with a little raw honey, and freshly squeezed lemon juice.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
Nutrition
Serving:
0.5
cup
Calories:
80
kcal
Carbohydrates:
19.8
g
Protein:
1.1
g
Fat:
0.6
g
Sodium:
1.9
mg
Sugar:
12.1
g
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