Raspberry sorbet

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too

  • Prep:15 mins
    Cook:10 mins
    Plus 5 hr 30 mins freezing
  • Easy

Nutrition per serving

  • kcal 96
  • fat 0.1g
  • saturates 0.1g
  • carbs 22g
  • sugars 22g
  • fibre 2g
  • protein 1g
  • salt 0.01g


  • 200g granulated sugar
  • 500g raspberries, plus more to serve (optional)
  • 1 lemon, juiced


  1. Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool. 

  2. Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container. 

  3. Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.

  4. Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

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