Raspberry Sorbet Recipe
This Raspberry Sorbet is basically a frozen love letter to summer — tart, sweet, and stunningly pink without even trying. It’s the kind of dessert that screams “I’m effortlessly fabulous” while secretly taking ten minutes to make. No dairy, no drama, just pure berry bliss in every silky spoonful. It cools your mood, brightens your skin, and makes you feel like you’re vacationing in the south of France — without leaving your kitchen. So grab those juicy raspberries, your fanciest glass, and get ready to slay summer one icy swirl at a time.
Raspberry Sorbet Recipe
Vibrant vegan raspberry sorbet bursting with fruity flavor, perfectly refreshing, and made with just four ingredients — the ultimate no-fuss frozen delight.
Ingredients
Method
- Add raspberries, maple syrup, lemon juice, and water to a blender.
- Blend until smooth and gloriously pink.
- Strain the puree through a fine mesh sieve to remove seeds.
- Pour the smooth mixture into a freezer-safe container.
- Freeze for 2 hours, stir gently with a fork, then refreeze.
- Repeat once more after another 2 hours for a creamy texture.
- Let the sorbet sit at room temperature for 5 minutes before scooping.
- Serve in chilled bowls with fresh mint or extra berries on top.
- Take pictures because yes, it’s that photogenic.
- Enjoy immediately and pretend it’s guilt-free (it basically is).
Notes
Nutritional Values (Per Serving)
- Calories: 95
- Total Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 1 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 45%
- Iron: 4%
- Folate: 6%
- Potassium: 5%
- Magnesium: 4%
Additional Notes / Tips
- Use frozen raspberries for an instant sorbet — no waiting, just glam.
- Add a splash of coconut milk for creaminess without breaking vegan rules.
- For extra zing, mix in a dash of orange zest.
- Store tightly covered in the freezer for up to a week (if it lasts that long).
- Serve with crushed pistachios for that “I’m fancy” finish.
