I baked this Vegan Raspberry Sorbet for my friend’s dinner party last weekend. The raspberries made it refreshing and tart, and my friend loved it on a hot day.
Easy Vegan Raspberry Sorbet Recipe
This vegan raspberry sorbet features bright, tangy raspberries blended into a smooth, icy treat that melts in your mouth. The recipe takes about 10 minutes to prepare, plus freezing time, and yields approximately 4 servings.
Ingredients
- 4 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1/4 cup water (optional, for easier blending)
Instructions
- Blend the Raspberries: In a blender or food processor, combine raspberries, sugar, lemon juice, and water (if using). Blend until smooth and fully combined.
- Taste and Adjust: Taste the mixture and adjust the sweetness by adding more sugar if desired. Blend again briefly to incorporate any additional sugar.
- Freeze: Pour the raspberry mixture into a shallow dish or ice cream maker. If using a shallow dish, freeze for about 4-6 hours, stirring every 30 minutes to break up any ice crystals.
- Serve: Once fully frozen and scooped, serve the sorbet in bowls or cones. You can garnish with fresh raspberries or mint leaves if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Freeze Time: 4-6 hours
- Total Time: 4 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 80kcal
- Fat: 0g
- Protein: 1g
- Carbohydrates: 21g
I keep the sorbet in the freezer for up to two months. The stay tart, and I let sit on the counter for five minutes before scooping.
