June 19, 2023By pinkhairedpastrychef0
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This No Churn Raspberry Lime Sorbet is an absolute delight. It takes minimal effort for a punchy, beautifully colourful dessert. It also just has a few ingredients, needing only raspberries (fresh or frozen!), water, honey, lime juice and zest. You don’t need a fancy ice cream machine to make it, although I would recommend a food processor for the very best results. It’s a little on the sour side so if you like super sweet desserts make sure to add a little extra honey. As this recipe contains honey, it is not vegan however you can substitutemaple syruporagave syrupto veganize it.
So how do I make this No Churn Raspberry Lime Sorbet from scratch?
This recipe is very simple, with some of the steps being optional. To begin, add the raspberries, lime zest and juice, honey and water to a blender, food processor or a tall jug if you are using a hand blender. Blend for 1-2 minutes until completely smooth. Pour into a cake tine, loaf tin or any freezer safe container. Freeze for 3-4 hours until solid.
The next steps are optional because at this stage, you could easily just serve the sorbet as is. However, if you’d like it softer and more scoopable you can follow these steps. Remove the sorbet from the freezer and allow to thaw for 10-15 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth. Transfer back into the container and freeze for another 45-60 minutes before serving.
Frequently Asked Questions
Should I use fresh or frozen raspberries?
You can use either! I used frozen which tend to be a bit more on the sour side than if you get fresh, in season raspberries. If you use fresh berries, use only half the honey and taste the sorbet mix before freezing for sweetness. Add more or less honey depending on your taste.
Can I make this recipe vegan?
Absolutely. Replace the honey with maple syrup or agave syrup to make it vegan.
Does rapberry sorbet have dairy?
No, this recipe does not contain dairy! Or any kind of gluten. It does however, contain honey which makes it unsuitable for vegans.
How long does homemade sorbet keep?
Homemade sorbet can be kept in an airtight freezer safe container for up to 1 month in the freezer. After this, it is still safe to eat but large ice crystals can form that makes it a little unpleasant to eat.
Will this sorbet stay smooth and scoopable if I blend it?
This recipe recommends blending the sorbet after it is frozen. This helps break down the ice crystals to make a softer, more scoopable sorbet. However, this texture only lasts for a day or two. If you have leftovers from a week ago, I would recommend you blend the sorbet again in the food processor and place back into the freezer for 45-60 minutes before serving.
What’s the difference between sherbert and sorbet?
They are very similar as they both tend to include whole fruit or fresh fruit juice. However, sherbert tends to have dairy in it, whereas sorbet usually doesn’t.
Looking for more Frozen Dessert Recipes? Check out my Frozen Desserts Category,here.
No Churn Raspberry Lime Sorbet
pinkhairedpastrychef
Easy, no churn raspberry lime sorbet using just 4 ingredients!
Print Recipe Pin Recipe
Prep Time 10 mins
Freeze Time 4 hrs
Total Time 4 hrs 10 mins
Course Dessert
Cuisine Frozen Dessert
Servings 10 scoops
Calories 51 kcal
Equipment
1 blender or hand blender or food processor
1 Freezer proof container I used an 8 inch cake tin
Ingredients
- 400 grams fresh or frozen raspberries
- 100 grams honey
- 200 grams water
- 50 grams lime juice
- 1 lime zest of
Instructions
Place all ingredients into a blender or food processor and blend together until smooth.
If you really don't like the texture of the raspberry seeds, you can strain the mixture at this point.
Pour into a freezer safe container and place into the freezer overnight or for at least 3 hours.
Optional steps – for a smoother texture
For a smooth texture, you can remove the sorbet from the freezer and let thaw a little bit at room temperature for 10-15 minutes.
Cut up the sorbet into chunks and place into a food processor with the blade attachment.
Process on high speed for 4-5 minutes until the sorbet becomes smooth and thick.
Return the sorbet to the freezer safe container and freeze again for 45-60 minutes until frozen again.
Serve immediately. Any leftovers can be stored in a freezer safe airtight container for up to 1 month.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
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