Raspberry Sherbet / Sorbet
Super-tasty, colorful Raspberry Sherbet or sorbet is dairy-free and vegan, and can be made with either fresh or frozen raspberries.
This is an incredibly easy dessert that is great for the whole family. It only takes 5 minutes to put it together and another 15 minutes to churn.
What is the Difference Between Sherbet and Sorbet?
OK. First things first. For the record, the word is sherbet. Not sherbert. There is only 1 R in the word.
Now that we have that out of the way, both sorbets and sherbets are usually fruit-based. They can literally be made with any fruit you have on hand. The difference between a sorbet and a sherbet is that sherbets contain a bit of dairy.
The dairy is usually in the form of milk or cream. This makes the sherbets creamier than the sorbet. Sorbets are lighter.
What you need
- Raspberries – fresh or frozen raspberries may be used.
- Bananas – Use very ripe bananas. We usually freeze them when they are too ripe to eat to use in smoothies and desserts. The flavor is sweeter if they are frozen.
- Honey – use local raw honey. (Use maple syrup for vegan)
- Sugar – or use all honey or syrup
- Salt – just use a pinch. Salt tones down the sweetness, making all the flavors come together.
- Dairy-free milk – such as almond, cashew, soy or rice milk. (eliminate for raspberry sorbet)
How to make it
If using fresh raspberries, rinse under cold water. Remove any hulls that may still be on berries. If you would like to remove the seeds, blend raspberries alone first. Then strain the juice through a fine mesh sieve or colander lined with cheesecloth. Then proceed with the recipe.
- Add all of the ingredients to a blender or food processor bowl.
- Blend well. If the mixture is too thick, add a bit of warm water to thin.
- Save a few handfuls of berries and rough chop by hand for a chunkier sherbet.
- Add the mix to the previously frozen ice cream maker bowl. Churn according to the manufacturer’s instructions.
- You can make this no-churn as well. Just place it in a metal container and freeze. (It will freeze faster) Stir it every 45 minutes or so to add air and break up any larger chunks.
How long can you freeze it?
Homemade frozen treats are best eaten within 2-4 weeks of making. They tend to develop freezer burn after that.
Pro tips for the best sherbet or sorbet
- Use the freshest fruit you can find. When fruits are in season, buy large quantities and freeze them immediately to preserve the best quality.
- Raspberries have an incredibly short shelf life. Immediately after bringing your berries home, rinse them and freeze.
- Make small batches so that you can use it up within a few weeks. The texture will suffer after that.
- Add a bit of warm water if the sherbet is too thick to smooth it out.
- If you would like to remove the seeds, blend raspberries alone first. Then strain it through a fine mesh sieve or colander lined with cheesecloth. Then proceed with the recipe.
Is This Raspberry Sherbet Good For You?
Fruit desserts are generally healthier than those made with chocolate and similar ingredients.
This raspberry sherbet contains no fat or cholesterol, unlike cakes and pies. If you substitute the added sugar with all honey or maple syrup, it will be even healthier.
Raspberry Sorbet is paleo, gluten-free, dairy-free, vegan, and Whole30-approved.
If you are looking for more summer frozen treats, you have to try this Nutella ice cream! It’s smooth, creamy, has only four ingredients, and is easy because it’s no-churn.
I hope you enjoyed this delicious, fresh, dairy free Raspberry Sherbet.
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Enjoy. And have fun cooking!
Raspberry Banana Sherbet
Ingredients
- 4 cups raspberries, frozen or fresh
- 4 Tbsp. honey (use maple syrup for vegan)
- 2 Tbsp. Sugar up to 4 Tbsp.
- 2 very ripe bananas I use frozen
- 1/2 cup cashew milk or almond, coconut milk
- 1 pinch Salt
Instructions
- Mix all ingredients in blender container and blend until smooth. Start with 2 tablespoons of sugar and taste. Sugar will depend on how sweet/ ripe the berries are.
- Place in frozen ice cream maker bowl. Churn for 15 to 20 minutes, according to ice cream maker manufacturer’s instruction.
- Freeze at least 2-4 hours until well frozen.
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This sherbet looks so smooth and delicious, I love the fruity flavours too.
Thank you so much, Emily! It is so very delicious! I’m glad you liked it!
Love this sorbet. Cashew milk with raspberries make a great combo..perfect for this weather.
Thank you cookilicious! It is terribly hot here too! I should make some more! 🙂
I can empathise with someone who have strict dietary restrictions as a member of my family has severe gluten allergy. It’s always a challenge to come up with recipes that everyone in the family can enjoy without feeling excluded. You have come up with such winning recipe here. This sorbet is a perfect treat for summer and the fact that it’s vegan makes it even more interesting as I am moving towards vegan diet from vegetarian.
It is very difficult with my Mom because she gets so very sick! This is so good, no one would guess that it’s vegan. Thank you, Sia!