Raspberry Sorbet

9 Aug

Fresh and frozen for summer.

Last weekend I knew I was going to the farmer’s market and I knew I wanted to get more fresh berries. As berry season starts winding down here around Chicago, I’m still trying to squeeze out every last bit I can. I wasn’t exactly sure what I wanted to do with the berries, I knew I just wanted to get them while they are still around.

Then I remembered I have an ice cream maker. It’s actually a great ice cream maker – and probably the most under-utilized appliance we own. So I figured this is a great time to make some sorbet. Fresh, frozen sorbet is sooo very good this time of year. You don’t need a lot of ingredients either!

I’ll admit I initially had strawberries in mind to make this sorbet. But, as fortune would have it, there were no strawberries at the market I went to. But there was a bunch of delicious looking raspberries – so, raspberries it was going to be!

Raspberry Sorbet

Fresh from the Farmer’s Market

The recipe I used is actually fantastic in its simplicity. One thing I used that wasn’t in the recipe was a couple spoonfuls of cherry brandy, or kirsch. I also read where adding lemon juice is necessary as it really does enhance the flavor. The result was a sweet and bright flavor, tangy from the fresh fruit and super rich. It also called for straining the seeds out – I didn’t do that good of a job with this part, but it didn’t lessen my enjoyment either. I tried using some cheesecloth I had on hand to strain the processed berries – that quickly degenerated into a bright red, sopping mess.

Raspberry Sorbet

So, most of the seeds stayed in with this batch. I guess there are worse things to worry about. Enjoy!


  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp fresh squeezed lemon juice
  • About 6 cups fresh (or frozen) raspberries


  1.  Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and add the lemon juice and brandy, if using. Let cool as much as possible.
  2. Place the freshly washed raspberries in the bowl of a food processor fitted with a blade attachment and process until smooth. Add berries in batches, if needed.
  3. Strain the processed berries with a fine mesh strainer to remove as many seeds as possible. For the love of god, don’t try to use cheese cloth unless you like cleaning up big messes.
  4. Whisk the berries into the sugar syrup. Cool in the fridge until chilled.
  5. Make the ice cream according to your ice cream maker’s directions. You can transfer the sorbet to another container and freeze longer if you like it firmer.

2 Responses to “Raspberry Sorbet”

  1. Karista August 9, 2014 at 4:58 pm #

    This looks so refreshing BIll! Hope you’re doing well!!

    • billpeeler August 12, 2014 at 1:49 pm #

      Thank you, Karista – hope you are as well!

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