Black raspberry sorbet

25 Jun

We enjoy hitting up the farmers market Saturday mornings, but we haven’t been all that impressed with the local offerings. We hit the jackpot a couple weekends ago, though, when we found fresh black raspberries at the Twin City Farmers Market.

I enjoyed a handful on top of my Greek yogurt, but I set aside the rest for a treat: homemade sorbet, using my no-ice-cream-maker-needed method.


Black raspberry sorbet

This sorbet is sweet, tart and refreshing. It uses fresh black raspberries, a little honey and a bit of lemon juice and requires almost nothing more than a food processor. And it’s delicious with a drizzle of chocolate syrup!


2 heaping cups black raspberries, rinsed

1/3 cup water

2 tablespoon honey

1/2 teaspoon lemon juice

2 to 4 tablespoons milk



Place the raspberries and water into the bowl of a food processor fitted with a blade and pulse until the berries are coarsely chopped. Drizzle in the honey and lemon juice and puree until the mixture is smooth.

Optional: Press the puree through a fine-mesh strainer to remove the seeds.


Fit a sandwich-sized plastic zipper bag over a wide-mouth jar or glass and carefully pour the puree into the bag.


Carefully push out as much air as possible and seal the bag. Place the bag in the freezer and freeze until it is solid. (I let mine freeze for more than 24 hours.)



When you are ready to make sorbet, remove the bag from the freezer and empty the frozen puree into the bowl of a food processor fitted with a blade. Pulse the mixture until the chunks break up a bit, then process the mixture until the sorbet is smooth, about 3-5 minutes; add in the milk, one tablespoon at a time, as you scrape down the sides of the bowl to help bring the sorbet together.

Empty the sorbet into a plastic storage container and place it in the freezer; freeze it until it is solid enough to scoop with an ice-cream scoop.


I really enjoyed this sorbet—totally refreshing on some of these hot summer days. The black raspberries impart a unique flavor, sweeter and a little more complex than everyday raspberries. The sorbet was especially tasty with a drizzle of chocolate sauce on top.

I was happy with the overall texture, although I might take the extra step to strain out the seeds next time. Neither Christopher nor I minded the seeds, but some people might be bothered by them.

The basic idea (fruit + water + sweetener + lemon juice) can be adapted to make many other varieties—mango, watermelon, strawberry… And the food processor method works like a charm!



2 Responses to “Black raspberry sorbet”

  1. Shannon June 26, 2012 at 7:37 am #

    The sorbet looks really good! My Hubby and I make fruit sorbets too, but we freeze the fruit first, then add some soy milk, sugar, and vanilla to the frozen fruit in out blender….Scoop out the finished product and voila! It’s delicious. I like that your recipe doesn’t use white sugar. I was just thinking we might need to try getting away from that. Thanks for the idea!

    • kaylabee18 August 2, 2012 at 1:37 pm #

      You bet. I like your idea, too. I mean, sorbet basically is a less liquidy smoothie…so freezing the fruit, then adding some flavor enhancers and sweetener is the best, most basic recipe. 🙂

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