Go Back

100-Calorie Raspberry Sorbet - Simple, Bright, and Refreshing

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Frozen raspberries: About 3 cups (340–360 g). Frozen berries give the sorbet its thick, scoopable texture.
  • Water: 1/2 cup, to help the blender along and adjust consistency.
  • Lemon juice: 1–2 tablespoons for brightness and balance.
  • Sweetener: 3–5 tablespoons sugar, honey, or agave. For a lower-calorie option, use a zero-calorie sweetener like stevia or allulose and adjust to taste.
  • Pinch of salt: Just a little to make the flavors pop.
  • Optional additions: 1 teaspoon vanilla extract for warmth, or 1 teaspoon raspberry liqueur (or vodka) to keep it softer in the freezer.

Method
 

  1. Prep your gear: Set out a high-speed blender or food processor. Have a loaf pan or shallow freezer-safe container ready.
  2. Add ingredients: To the blender, add frozen raspberries, water, lemon juice, sweetener, and a pinch of salt. Add vanilla or a splash of alcohol if using.
  3. Blend until smooth: Start on low, then increase speed. Stop and scrape the sides as needed. If the mixture is too thick, add 1 tablespoon of water at a time until it blends smoothly.
  4. Taste and adjust: Raspberries vary in tartness. Add another tablespoon of sweetener or a squeeze of lemon to balance. You’re aiming for bright and slightly sweet.
  5. Strain if you want seed-free: Press the puree through a fine-mesh sieve into a bowl to remove seeds. This step is optional but gives a silky texture.
  6. Quick-freeze: Pour the mixture into your container. Freeze for 1–2 hours, stirring every 30 minutes to keep it scoopable. If you used alcohol, you may need a little less time.
  7. Serve: Scoop into bowls. If it firms up too much, let it sit at room temperature for 5–10 minutes before scooping.