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Close-up of a metal scooper in a container of red raspberry sorbet. The sorbet appears freshly scooped, and the container is partially filled. Nearby, there is a bowl of fresh raspberries.
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5 from 1 vote

Raspberry Sorbet

Easy, 4-ingredient raspberry sorbet that is quick and easy to make. You don't even need an ice cream maker!
Prep Time5 minutes
Freeze Time4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 6 Servings
Calories: 114kcal
Author: Rae Aflatooni

Ingredients

  • 2 bananas
  • 4 cups raspberries
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 2 tablespoons lime juice freshly squeezed
US Customary - Metric

Instructions

  • Add all ingredients into food processor or blender and blend until creamy. 
  • Pour into freezer-safe container and freeze for 4 hours or until desired consistency is reached. 
  • Soften at room temp for 10-15 minutes, scoop into bowls and enjoy!

Notes

Storage Tips
Store your homemade sorbet in an airtight container with a tight-fitting lid in the freezer. It will keep for about 2-4 weeks. Before serving, allow it to soften at room temperature for 10-15 minutes for the best consistency.
Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

Calories: 114kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 298mg | Fiber: 6g | Sugar: 16g | Vitamin A: 54IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 1mg
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