ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

Best Raspberry Sorbet Recipe - Made Without an Ice-Cream Maker

Updated on August 5, 2012
Raspberry Sorbet with Raspberries
Raspberry Sorbet with Raspberries | Source

Additive-Free Raspberry Sorbet

Make this refreshing raspberry sorbet easily with basic kitchen utensils. No ice-cream maker is required. It can be served on it's own, or as an accompaniment to a selection of fruity desserts. It does not contain any artificial colourings or flavourings.

Please Rate this Dish

4 stars from 6 ratings of Raspberry Sorbet

Cook Time

Prep time: 6 hours 20 min
Cook time: 5 min
Ready in: 6 hours 25 min
Yields: 10 servings of raspberry sorbet


  • 4 (6 ounce) containers fresh raspberries
  • 1/2 cup honey
  • 4 cups water, divided
  • 1/2 cup light corn syrup
  • 3/4 cup white sugar
Raspberry Sorbet
Raspberry Sorbet | Source
Raspberry Sorbet with Cinnamon Ice-Cream
Raspberry Sorbet with Cinnamon Ice-Cream | Source


  1. Set the raspberries in a food processor bowl and puree them until smooth, then whisk them together with the honey in a separate large bowl.
  2. Place 3 cups of the water plus sugar and corn syrup in a large saucepan and stir them together until they've combined, then bring the blend to the boil over a high heat.
  3. Allow the mixture to boil without stirring until the sugar has dissolved, which should take roughly 2 minutes.
  4. Pour the sugar water into the raspberry puree you prepared in step 1 and stir them together well.
  5. Set the bowl of raspberry puree in a very large bowl of water and ice and whisk it until it cools, then pour it into a baking dish (9 inches x 13 inches).
  6. Cover the dish of raspberry puree and place it in the freezer until it solidifies, which should take approximately 6 - 8 hours.
  7. Transfer the sorbet to a food processor and process it until it becomes silky-smooth.

Notes & Tips

-In step 1, pass the raspberry puree through a fine sieve to remove any seeds if you want an extra-smooth sorbet.

-You can substitute the raspberries with any other berries. Strawberries in particular work well with this recipe.

-If you need this sorbet in a hurry and don't have enough time to properly freeze it, put it in the freezer for 1 hour, then transfer it to an ice-cream machine.


    0 of 8192 characters used
    Post Comment

    • profile image

      tpc 4 years ago

      This made my girl so moist, thank you x

    • Your Cousins profile image

      Your Cousins 5 years ago from Atlanta, GA

      I am always craving ice cream but I don't have an ice cream maker. This looks good and provides a great alternative. I think I'll try it. Thanks!

    • VendettaVixen profile image

      VendettaVixen 6 years ago from Ireland

      I'm very glad you found it useful, Angie. Enjoy your sorbet whenever you decide to whip up a batch - you won't be disappointed.

    • Angie Jardine profile image

      Angie Jardine 6 years ago from Cornwall, land of the eternally youthful mind ...

      Ooo ... have added this to my recipe file ... many thanks, VV. It is such an easy thing to make!