Raspberry Sorbet Recipe

Last Updated on September 1, 2025 by becky

A raspberry sorbet recipe made with fresh raspberries and lime, and sweetened with a homemade simple syrup. This dairy free, gluten free, and vegan fruit sorbet makes a refreshing summer dessert.

Why Make This Raspberry Sorbet Recipe?

In warm weather, I’m a huge fan of making (and eating!) all kinds of frozen desserts, like granita, popsicles, milkshakes, and ice cream cupcakes. Of course I also love making homemade ice cream, but I think sorbet offers a lighter alternative, especially on super hot days.

This raspberry and lime version is one of my go-to sorbet recipes. It comes together quickly and requires just six ingredients (and one of those is water!) Plus it’s dairy-free, vegan, and gluten-free, so it’s suitable for guests with different dietary preferences, too.

One more bonus? This frozen fruit dessert requires zero baking and is ideally suited to advance preparation (you can store the churned sorbet in the freezer for a couple of weeks), so it’s perfect for summer dinner parties, or any occasion where you don’t want to turn on the oven…or abandon the festivities to make dessert!

What is Sorbet?

Sorbet is a dessert made from puréed fruit, sugar, and water and churned in an ice cream maker (or frozen ‘no churn’ style in a flat container) to create a scoopable frozen treat.

Sorbet comes in classic fruit flavors like strawberry and blueberry, as well as more unique offerings such as ginger, basil, or coconut (like this coconut sorbet recipe I developed and photographed for Vitacost.com). I often make sorbets during the summer months as a way to highlight fresh, locally grown fruit and herbs.

While popular in modern-day Europe (especially in countries like Italy and France), sorbet likely got its start in ancient Persia, sometime around the 1st Century BC. (For a deep dive into the history and science behind sorbet, I highly recommend giving this piece by Nicola Lamb a read.) The best sorbets feature a smooth and creamy mouthfeel, but without the use of dairy or eggs.

Raspberry Sorbet Ingredients

To make this raspberry sorbet recipe, start by gathering the following ingredients:

• Sugar – This recipe starts with a sugar syrup, made from granulated sugar (if substituting caster sugar, measure by weight rather than volume) and water.
• Raspberries – You’ll need about 575 – 600 grams (approximately 4 1/2 – 5 US cups) of raspberries. I prefer to start with fresh berries, but frozen will also work. No need to thaw completely if starting from frozen, although the berries should be soft enough to blitz in a blender or food processor.
• Lime – Lime zest and juice complement the tart berries and sweet sugary syrup. While you can substitute lemon, I think the raspberry-lime combo works just a tiny bit better. (It’s also one of my favorite flavor profiles. See also: this raspberry whoopie pie recipe with lime buttercream!)
• Alcohol – When making frozen desserts like ice cream or sorbet, I typically add a small amount of alcohol (such as rum or vodka) to prevent the mixture from freezing into a solid block. (Store-bought versions contain emulsifiers to prevent this from happening). You can omit the alcohol, but you’ll need to allow more time for the sorbet to sit at room temperature before it’s soft enough to scoop.

How to Make Raspberry Sorbet

To make this homemade raspberry sorbet, start by simmering sugar and water on the stovetop to make a simple syrup.

Next, blend fresh or frozen raspberries with lime juice, then pass through a fine mesh strainer to remove the seeds. Combine the fruit purée with the syrup and lime zest, then refrigerate the mixture for several hours or overnight.

After chilling, churn the base in an ice cream maker until it turns thick and creamy, then transfer the sorbet to an airtight container and freeze until firm enough to scoop.

For ingredient quantities and step-by-step instructions, scroll down to the recipe card below.

Straining the Pureéd Fruit

Do not skip the straining step in this recipe. If you do not remove the seeds from the raspberry purée, your sorbet will be crunchy and chewy rather than smooth and creamy. (And nobody likes getting seeds stuck in their teeth!)

To strain, pour the blended berries into a strainer, then use a plastic bench scraper to push the purée through the mesh:

You’ll know you’ve successfully strained the purée when you’re left with a strainer full of seeds, like this:

Make-Ahead and Storage Suggestions

While this recipe requires very little active prep time, you will need to chill the base until it is very, very cold. (I prefer to refrigerate mine overnight.) You can make the base up to 48 hours in advance, and refrigerate until ready to churn. After churning, the base will need another 2-4 hours in the freezer to reach the ideal consistency for scooping, so be sure to plan ahead.

You can store the churned raspberry sorbet in an airtight container in the freezer for up to 2 weeks. Allow at least 15 minutes for the frozen sorbet to sit at room temperature before serving.

Other frozen dessert recipes you might enjoy:

Lemon Granita
Cookie Dough Ice Cream Cupcakes
Homemade Vanilla Ice Cream
Vanilla Peach Granita
Coconut Ice Cream
Mango Ice Cream
Blueberry Sorbet

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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