Raspberry Sherbet

Brightly flavored, perfectly sweet, and wonderfully creamy, this homemade Raspberry Sorbet recipe is also very simple to make with just a few all-natural ingredients.

This easy recipe is churned in your ice cream maker so that it’s super smooth and creamy, but can easily be made no-churn as well.

Homemade sherbet with raspberries is gluten-free, nut-free, and made without any artificial food dyes.

Once you make this sherbet recipe, you’re going to want to try all of our easy fruit sherbet recipes!

Orange Sherbet, Lime Sherbet, and super simple no-churn Rainbow Sherbet are all totally tasty and fun to make.

Why You’re Going to Love This Raspberry Sherbet Recipe

Of all the types of frozen desserts you can make, I think that homemade sherbet recipes are some of the easiest! There’s only a little bit of cooking needed to make this recipe with fresh raspberries, and after that, you just need to mix everything up in your ice cream maker.

Raspberry Sherbet is also a healthier dessert option than raspberry ice cream, since in this recipe the main ingredient is fresh fruit, and there is much less dairy included.

Finally, you are going to love the fresh, bright flavor of homemade raspberry sherbet! It’s much, much better than the overly sweet sherbet you’ll find at the store, and you can control all of the ingredients added.

If you’re looking for a dairy-free berry dessert, try our Strawberry Sorbet instead.

Ingredients in Homemade Raspberry Sherbet

Fresh Raspberries – Choose berries that are ripe and sweet. I love making this recipe with local raspberries when they’re in season! You can make this recipe with frozen, thawed raspberries as well.

Sugar – This is our sweetener, and adds just enough to make the flavor of the raspberries pop.

Whole Milk and Heavy Cream – The combination of milk and cream in the sherbet makes for a perfectly smooth and creamy texture without making the sherbet too rich. You can make this recipe with just milk, but I highly recommend using both.

How to Make Raspberry Sherbet from Scratch

Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.

1. Add the raspberries, granulated sugar, and a little bit of water to a saucepan set over medium heat. Cook for 3-4 minutes, or until all of the sugar has dissolved and the berries have broken down.
2. Pour the raspberry mixture through a fine mesh sieve, pressing to extract all of the juice. Discard the solids, and transfer the raspberry sauce to the fridge for at least one hour, or up to overnight to chill.
3. Whisk the milk and cream with the chilled raspberry sauce until well combined, then transfer the sherbet base to your ice cream maker.
4. Churn, following the manufacturer’s instructions, until frozen. In my machine this took about 15 minutes.
5. Spoon the sherbet into a shallow container or loaf pan and wrap it tightly with plastic wrap. Freeze for at least 4 hours, or until solid.
6. Allow the sherbet to sit out for a few minutes at room temperature to make it easy to scoop and serve.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for making raspberry sherbet, please see the recipe below.

How to Store Raspberry Sherbet

Store this homemade sherbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

The paper helps to protect the sherbet from freezer burn and keeps it fresher for longer.

Tips for Making This Raspberry Sherbet Recipe

Use quality ingredients – When making homemade sherbet or ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.

Chill out –  Don’t skip the chilling step after cooking the raspberry sauce. If your base isn’t cold, the sherbet won’t solidify in the ice cream machine.

Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream or sherbet. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t skimp on the sugar – Sugar is essential for the creamy texture of ice cream and sherbet. Don’t try to reduce the amount in this recipe, or you will end up with icy sherbet.

Is it Sherbet or Sherbert?

I had to look this one up! Technically, it seems that the word sherbet is the correct spelling for this frozen treat, although sherbert (with an added r) is now also considered correct, according to Merriam-Webster.

Both variants of the word have been around since the word entered the English language. For the sake of simplicity, we’ll stick with “sherbet” for now.

No Churn Raspberry Sorbet Directions

Chill a shallow container or a loaf pan in the freezer while you mix the sherbet ingredients.

Pour the mixture into the prepared pan and freeze for 3-4 hours. Stir the sherbet every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.

How to Make Raspberry Sherbet Pops

Churn the sherbet until it is the consistency of soft-serve ice cream, then spoon the mixture into your favorite popsicle molds. Freeze for at least 8 hours before enjoying!

We have lots of easy fruit popsicle recipes that you’ll love!

More Homemade Ice Cream, Sherbet, and Sorbet Recipes

If you love fruity desserts, here are some of our best:

• Peaches and Cream Ice Cream
• Mango Gelato
• Lime Sherbet
• Lemon Custard Ice Cream
• Strawberry Ice Cream
• Watermelon Sorbet

Our Favorite Ice Cream Making Tools:

• Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
• Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
• Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
• Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

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