Raspberry Sorbet


As I mentioned in my dispatch from the Old Town market last week, raspberries are still around–albeit few and far between at this point. However, berries from north of Virginia are plentiful at our area supermarkets, and the prices are very good according to the Wednesday food circulars.

Berries freeze handily by simply placing them in a single layer on a baking sheet and placing them in the freezer. Once frozen, the berries can be stored in a zipped plastic baggie, and used as needed. I know I will be stocking up on them in order to taste summer on winter nights when it seems like these warm, long days are far, far away.

Sorbet is so simple,¬†yet elegant. Furthermore, berry sorbets are fat free and can be used at various points in your meal. For instance, this sorbet is punched up with lemon juice which acts as a terrific palette cleanser and therefore, can be used as a simple intermezzo. Wouldn’t this impress your guests?

Of course, raspberry sorbet is also delicious after a summer meal. Right after you’ve picked that corn from your teeth!

Raspberry Sorbet


  • 1 cup water

  • 1 cup sugar

  • 1 cup raspberries, fresh or frozen

  • juice of 1 lemon





To begin, make a simple sugar by combining water and sugar in a heavy bottom pan. Heat over medium heat and stir until sugar disolves completely. Add raspberries and allow the berries to mascerate for 5 minutes. Add lemon juice.

Strain mixture through a very fine sieve or chinois. Cool mixture in the refrigerator for 30 minutes. Add mixture to an ice cream machine (be sure that the barrel has been in the freezer for at least 24 hours). Turn on machine and allow to run for 20-30 minutes, or until sorbet thickens and the blades meet some resistance.*

Transfer sorbet into an airtight container and chill at least 2-3 hours.**

*If you do not have an ice cream machine, transfer the chilled mixture into an airtight container and place in the freezer. Stir to fluff up the sorbet every 20 minutes until the sorbet chills completely, about 2-3 hours.

**I used a Cuisinart ice cream machine and my sorbet turned out exeptionally smooth.

12 Responses to “Raspberry Sorbet”

  1. Are you a photographer by trade? Your photos (and this raspberry sorbet one in particular) are beautiful!

    I want to know your secret!

  2. Ramona, that is a beautiful photo!

  3. Thanks everyone! You can’t beat the color of raspberry.

  4. Delish! I love stocking up on berries and freezing them!

  5. What a pretty picture that makes and I do love sorbet!

  6. I really need to get myself an ice cream maker. This looks delicious.

  7. Gosh the texture of the sorbet looks delicious. I think it’s high time I invest in an ice cream maker.

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  10. I just made it by freezing it and then food processing it very smooth and mine came out a pretty pink, which my children will love, and quite tasty! A nice lowcalorie alternative to ice cream.

  11. Absolutely Delicious!!!

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