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96% would make again

Raspberry Lemonade Sorbet

by Claire Nolanfeatured in Sorbet 4 Ways


for 6 servings

  • 1 ½ cups raspberry (190 g)
  • ½ cup lemon juice (120 mL)

Simple Syrup

  • 1 cup water (240 mL)
  • 1 cup sugar (200 g)
  • 2 cups raspberry (250 g)

Nutrition Info

Shop ingredients with
    Calories 105
    Fat 0g
    Carbs 27g
    Fiber 1g
    Sugar 24g
    Protein 0g

Estimated values based on one serving size.


  1. Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
  2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
  3. In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
  4. Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
  5. Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
  6. Enjoy!