Wild raspberry sorbet

    1 hour 15 min

    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.

    1 person made this

    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 (4)


    OMG it tasted soooooo bad, I'd rather eat anything else Hey Omia  -  02 Feb 2018  (Review from Allrecipes US | Canada)


    I didn't have wild raspberries.I used store bought raspberries. I took the suggestion from submitter. I added more berries and omitted the cinnamon. It was creamy and refreshing.  -  30 May 2017  (Review from Allrecipes US | Canada)


    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)

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