Raspberry sorbet (vegan)

A frozen creamy raspberry surprise from my mom:) There can be added different berries especially when in season. The main principle, mom explained, is to break up the crystals of the frozen berry mixture. It will get a fine ice-cream texture then. But if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.


500 g fresh raspberries
1/3 cup/80 ml water
1/3 cup/80 g caster sugar
1 tbsp fresh lemon/lime juice, optionally


Combine water and sugar in a medium saucepan. Stir over medium heat until sugar dissolves. Allow the syrup to cool.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. Combine the cooled sugar syrup with the raspberry puree. Pour into a plastic container or glass dish and freeze for 2 hours. Remove, and using a hand blender, give a few pulses to break up the crystals. Freeze until almost firm again, about 2 hours. Repeat a few times more, blending the mixture every 2 hours until a fine icy texture is formed. Return to the freezer and leave overnight to firm.

Remove the sorbet from the freezer 5 minutes before serving. Scoop into glasses. Garnish with raspberries and enjoy!:)

Bon Appétit!DSC01899_logo2DSC01893_logo2



2 Comments Add yours

  1. chefkreso says:

    Looks fresh and tasty! Perfect for a hot summer day at the seaside!


    1. Mayasbeehive says:

      definitely! besides it’s most natural among the ice-creams:)

      Liked by 1 person

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