Nut-Free Raspberry Sorbet
Get ready to indulge in the sweet, tangy, and refreshing flavors of Nut-Free Raspberry Sorbet—perfect for dessert lovers seeking a dairy-free, allergy-friendly treat! This simple recipe combines fresh raspberries, a touch of sugar, and a zing of lemon juice, creating a vibrant sorbet that’s as easy to make as it is delightful to eat. Made without nuts, this smooth and seedless raspberry sorbet is ideal for anyone with dietary restrictions, while its bold, fruity taste makes it a crowd-pleaser for summer gatherings or post-dinner indulgence. With just 15 minutes of prep time and the magic of an ice cream maker, you’ll have a silky, homemade sorbet ready to scoop and savor. Serve this jewel-toned dessert with a garnish of fresh raspberries or mint for an elegant, Instagram-worthy finish!
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Recipe Information
Ingredients
- 500 grams Fresh raspberries
- 150 grams Granulated sugar
- 240 ml Filtered water
- 2 tablespoons Lemon juice
- 0.25 teaspoons Salt
Instructions
Rinse and gently pat dry the raspberries to remove any dirt or debris.
In a medium saucepan, combine the granulated sugar and filtered water.
Heat over medium heat, stirring constantly, until the sugar is completely dissolved, about 5-7 minutes.
Remove the saucepan from the heat and let the sugar syrup cool to room temperature.
In a blender or food processor, puree the raspberries until smooth.
Strain the raspberry puree through a fine mesh sieve into a large bowl to remove the seeds. Use a spatula or spoon to press the puree through the sieve.
Add the strained raspberry puree to the cooled sugar syrup.
Stir in the lemon juice and salt until everything is well combined.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a sorbet-like consistency.
Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up.
Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping.
Serve in bowls or dessert cups, and optionally, garnish with a few fresh raspberries or a mint leaf for presentation.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 172.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
