Sugar Free Raspberry Sorbet Recipe Only 4 Ingredients

I love making plant-based ice cream, like my Banana Pudding Ice Cream, Banana Peanut Butter Ice Cream, or Avocado Ice Cream, but they all bring a fair amount of sugar. So when I feel the need for ice cream but I don’t want to take too much sugar, I go for this raspberry sorbet! A sorbet is a dairy-free frozen fruit dessert usually made of fruit, sugar, and water or lemon juice. However, sorbets are often high in sugar and are not the healthiest frozen dessert. But here I am sharing with you a sugar-free sorbet recipe.

Ingredients and Substitutions

In fact, all you need to make a simple raspberry sorbet are three ingredients:

Frozen Raspberries – You can use fresh raspberries and freeze them but if you crave a quick frozen dessert, use store-bought organic frozen raspberries. Sweetener of Choice – I used sugar-free syrup in this recipe to cut down on sugar. But, feel free to use low GI brown rice syrup, maple syrup, or agave syrup. Splash of Water – To thin out the mixture. Lemon Juice to make a raspberry lemon sorbet even tastier!

How To Make Raspberry Sorbet Without Ice Cream Maker

Raspberry sorbet is the easiest summer dessert you can make. To turn your frozen fruits into a sorbet, you need a high-speed blender or food processor. That’s the key to making this instant raspberry sorbet without an ice cream maker.

Storage Instructions

This raspberry sorbet is an instant sorbet recipe. It doesn’t use an ice cream maker, and it won’t store well in the freezer. In fact, it will form icy spots and get hard as a rock. A great option to store this sorbet is to transfer it into a popsicle mold, add a wooden stick to the center of each mold and serve as raspberry popsicles over the next few days.

What Should I Do If My Sorbet Turned Into A Soup?

If this happens, it means:

You added too much liquid into the blender/food processor to blend the frozen fruits into a smooth sorbet. The fruits weren’t frozen enough.

But, don’t worry, you can fix your sorbet by transferring the mixture into a 9×5-inch loaf pan covered with parchment paper. Freeze for 1 hour or until just set but still easy to scoop and serve immediately in a popsicle mold and freeze until set. Serve as individual popsicles.