When summer hands you lemons (and maybe a handful of fresh raspberries from the farmer’s market), this Raspberry Lemonade Sorbet is your sweet, citrusy hug in a bowl. It’s vibrant, refreshing, and just the right mix of tart and sweet—perfect for a hot afternoon or an easy, elegant finish to your next dinner party. Trust me, you’ll want to keep a stash of this in the freezer all season long.
Why You’ll Love This Recipe
This sorbet became a staple in my kitchen one summer when I needed a dairy-free dessert that still felt fancy. It quickly became a favorite with my kiddos (hello, pink ice cream!) and grown-up guests alike. Bonus: It’s naturally vegan and gluten-free, and it only needs a handful of ingredients.
- Bright, tangy flavor that balances sweet and sour perfectly
- Super easy to make—just blend, chill, and churn
- Dairy-free, egg-free, and totally refreshing
- Perfect for making ahead before a party or cookout
- Looks stunning in a glass bowl or on top of a summer dessert
Ingredients Breakdown
Essentials
- 2 cups fresh raspberries (or frozen, thawed)
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 1/4 cups granulated sugar
- 1/2 cup water
- 1 tbsp lemon zest
Pro Tips
- If using frozen raspberries, thaw and drain well before blending
- Zest your lemons before juicing—it’s much easier
- Add a pinch of salt to enhance the flavor balance
- Chill the mixture thoroughly before churning for the smoothest texture
Step-by-Step Instructions
- In a small saucepan, combine sugar and water and heat over medium, stirring until the sugar is completely dissolved. Remove from heat and let it cool—this is your simple syrup.
- In a blender or food processor, blend the raspberries until smooth. Strain the puree through a fine mesh sieve to remove seeds.
- In a large mixing bowl, combine the raspberry puree, lemon juice, lemon zest, cooled simple syrup, and a pinch of salt. Stir well.
- Cover and refrigerate the mixture for at least 2 hours or until well chilled.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Chef’s Tips and Tricks
- For a smoother sorbet, strain the raspberry puree—seeds can make the texture gritty
- Use Meyer lemons for a slightly sweeter, floral note
- A touch of vodka (just a tablespoon!) can help keep the sorbet scoopable
- Don’t skip the chilling step before churning—it really helps the texture
Recipe Variations and Serving Suggestions
- Add fresh mint or basil for a flavorful twist
- Serve in hollowed lemon halves for a fun presentation
- Top with fresh raspberries or a swirl of coconut whipped cream
- Layer with lemon pound cake for a gorgeous summer trifle
- Turn it into a sorbet float with sparkling lemonade
FAQs
Can I make this without an ice cream maker?
Yes! Freeze the mixture in a shallow pan, stirring every 30 minutes for a few hours until scoopable. It won’t be quite as creamy, but it’ll still be delicious.
How long does sorbet last in the freezer?
It keeps well for up to 2–3 weeks in an airtight container. After that, the flavor may start to dull, and ice crystals can form.
Can I use bottled lemon juice?
Fresh is best here—it really makes a difference in the flavor. But in a pinch, high-quality bottled juice will work.
Recipe Card
Prep Time: 15 minutes (+ chilling time)
Cook Time: 5 minutes
Total Time: 6 hours (includes freezing)
Ingredients:
- 2 cups fresh raspberries (or frozen, thawed)
- 1 cup freshly squeezed lemon juice
- 1 1/4 cups granulated sugar
- 1/2 cup water
- 1 tbsp lemon zest
- Pinch of salt
Instructions:
- Make a simple syrup by combining sugar and water over medium heat until dissolved. Let cool.
- Puree raspberries and strain to remove seeds.
- In a bowl, mix raspberry puree, lemon juice, lemon zest, cooled syrup, and salt.
- Chill the mixture for at least 2 hours.
- Churn in an ice cream maker until thick and smooth, about 20–25 minutes.
- Transfer to a freezer container and freeze for 4 hours before serving.
Nutrition: Approximately 130 calories per serving
If you give this Raspberry Lemonade Sorbet a try, I’d love to hear about it! Leave a comment below, share a photo on Instagram and tag me @thekitchensaid—your creations always brighten my day!
