Wild raspberry sorbet

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    Wild raspberry sorbet

    Wild raspberry sorbet


    1 person made this

    About this recipe: After a day of berry picking, wild raspberry sorbet is easy to make. This recipe is seedless, made with milk and uses an ice cream maker.

    Serves: 4 

    • 250g wild raspberries
    • 50g caster sugar
    • 355ml milk
    • 1/4 teaspoon lemon juice
    • 1/8 teaspoon ground cinnamon

    Prep:10min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr15min 

    1. Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a sieve into a bowl; discard seeds.
    2. Stir milk, lemon juice and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.
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    Reviews in English (2)


    Made this recipe for my husband and he said the texture and flavors are so good. So good as in I'm going to have to make more tomorrow! I used 2 cups of sugar free frozen berries (defrosted) and followed the recipe as written. No need to change anything! I don't have an ice cream maker, but I knew my Ninja Pro could make ice cream. I probably should have checked out their site first as it would have saved me some time, perhaps. After letting the mixture cool in the fridge, I poured it into ice cube trays and put them in the freezer. Once frozen, popped the cubes in the Ninja and pulsed away. Poured/spread it into a cold bread pan and popped it in the freezer. Glad I did make it this way though to get the seeds out. This is going to be even better for a nice treat in the coming weeks when my fruit loving hubs gets 5 teeth removed! Thank you for the recipe Shorecook!  -  22 Sep 2016  (Review from Allrecipes US | Canada)


    I'm the submitter of this recipe and I would like to state that for a more raspberry flavor, the cinnamon may be omitted and/or the raspberries increased.  -  15 Jul 2016  (Review from Allrecipes US | Canada)

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