Dessert | Farm To Table | Frozen desserts

Raspberry Sherbet / Sorbet

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Super tasty, colorful Raspberry Sherbet or sorbet, is dairy free and vegan and can be made with either fresh or frozen raspberries!

Bowls of sherbet with toppings.Pin

This is an incredibly easy dessert that is great for the whole family. Only 5 minutes to put it together and another 15 minutes to churn.

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What is the difference between sherbet and sorbet?

OK. First things first. For the record, the word is sherbet. Not sherbert. There is only 1 R in the word.

Now that we have that out of the way, both sorbets and sherbets are usually fruit based. They can literally be made with any fruit you have on hand. The difference between a sorbet and a sherbet is that sherbets contain a bit of dairy.

The dairy is usually in the form of milk or cream. This makes the sherbets creamier than the a sorbet. Sorbets are lighter.

Raspberry Banana Sherbet Close up image.Pin
Raspberry Banana Sherbet

What you need

  • raspberries – fresh or frozen raspberries may be used.
  • bananas – use very ripe bananas. We usually freeze them when they are too ripe to eat to use in smoothies and desserts. The flavor is sweeter if they are frozen.
  • honey – use local raw honey. (use maple syrup for vegan)
  • sugar – or use all honey or syrup
  • salt – just use a pinch
  • dairy free milk – such as; almond, cashew, soy or rice milk. (eliminate for raspberry sorbet)
Ingredients for sherbet- bananas, raspberries, honey, sugar, almond milk.Pin

How to make it

If using fresh raspberries, rinse under cold water. Remove any hulls that may still be on berries. If you would like to remove the seeds, blend raspberries alone first. Then strain the juice through a fine mesh sieve or colander lined with cheesecloth. Then proceed with recipe.

  1. Add all of the ingredients to a blender or food processor bowl.
  2. Blend well. If mixture is too thick add a bit of warm water to thin.
  3. Save a few handfuls of berries and rough chop by hand for a chunkier sherbet.
  4. Add the mix to previously frozen ice cream maker bowl. Churn according to manufacturer’s instructions.
  5. You can make this no churn as well. Just place in a metal container and freeze. (It will freeze faster) Stir it every 45 minutes or so to add air and break up any larger chunks.
Step by step photographs of the process for making raspberry sherbet. See details in recipe below.Pin

How long can you freeze it?

Homemade frozen treats are best eaten within 2-4 weeks of making. They have a tendency to freezer burn after that.

Close up of raspberry sherbet in pink depression glass.Pin

Pro tips for the best sherbet or sorbet

  • use the freshest fruit you can find. When fruits are in season, buy large quantities and freeze them immediately, to preserve the best quality.
  • raspberries have a incredibly short shelf life. Immediately after bringing your berries home, rinse them and freeze.
  • Make small batches so that you can use it up within a few weeks. The texture will suffer after that.
  • Add a bit of warm water if sherbet is too thick to smooth it out.
  • If you would like to remove the seeds, blend raspberries alone first. Then strain it through a fine mesh sieve or colander lined with cheesecloth. Then proceed with recipe.

Is this Raspberry sherbet healthy?

Fruit desserts are generally healthier than those made with chocolate and the like.

This raspberry sherbet has no fat or cholesterol, compared to cakes and pies. If you substitute the added sugar with all honey or maple syrup, it will be even healthier. This sherbet is vegan, (when using maple syrup and dairy free milk/cream) dairy free, gluten free.

Raspberry Sorbet is paleo, gluten free, dairy free, vegan and whole 30 diet approved.

Two bowls of raspberry sherbet with whipped cream.Pin

I hope you enjoyed this delicious, fresh, dairy free Raspberry Sherbet.

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Close up of raspberry sherbet in crystal footed dessert dish.Pin

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Pink raspberry sorbet in dessert fluted dishes.Pin

Raspberry Banana Sherbet

Easy lactose / dairy free and vegan dessert for any day!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 95kcal
Author: Beth Neels
Cost: $4

Ingredients

Instructions

  • Mix all ingredients in blender container and blend until smooth. Start with 2 tablespoons of sugar and taste. Sugar will depend on how sweet/ ripe the berries are.
  • Place in frozen ice cream maker bowl. Churn for 15 to 20 minutes, according to ice cream maker manufacturer’s instruction.
  • Freeze at least 2-4 hours until well frozen.
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Notes

Keep product frozen. Will keep for about 1 month.
Serve with mint for garnish, if desired.
 

Nutrition

Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 16mg | Potassium: 196mg | Fiber: 4g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 18.3mg | Calcium: 16mg | Iron: 0.5mg
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26 Comments

  1. I can empathise with someone who have strict dietary restrictions as a member of my family has severe gluten allergy. It’s always a challenge to come up with recipes that everyone in the family can enjoy without feeling excluded. You have come up with such winning recipe here. This sorbet is a perfect treat for summer and the fact that it’s vegan makes it even more interesting as I am moving towards vegan diet from vegetarian.

    1. It is very difficult with my Mom because she gets so very sick! This is so good, no one would guess that it’s vegan. Thank you, Sia!

  2. Its a shame your mum has so many dietary restrictions. It must be so difficult and you’d probably have to read the labels for most of the products. Love the sherbet, its a perfect treat for summer and your mum of course 🙂

  3. 5 stars
    I love sherbet and raspberries seem perfect as the flavoring!! I can’t wait to try this recipe! So good!

  4. 5 stars
    So yummy! Perfect for the hot weather we’re getting right now in Nor CA. I bet the cashew milk and bananas add a really lovely, creamy texture to this.

  5. My son and I are both lactose intolerant. I usually avoid storebought sorbets because the all-natural ones are so expensive. I love how easy this is! I’m gonna have to try it – and I bet Cococnut Milk would be awesome.

  6. 5 stars
    This looks absolutely divine Beth! Cashew milk is one of my absolute favourites. It’s so thick and rich. I will definitely be giving this one a go!

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