This Raspberry Sherbet is easy to make at home with less than 5 ingredients! It's refreshing, light, and full of fresh fruit flavors.
If you're looking for a refreshing, summery snack, it's hard to beat an ice cold popsicle or a scoop of homemade ice cream. Why not incorporate fresh summer fruit into the mix and whip up a batch of this yummy raspberry sherbet?
🌟 Why you'll love this recipe
Even if you've never made homemade ice cream or sherbet from scratch before, you can make this recipe! It's super easy, stress-free, and so delicious.
- The recipe calls for just 4 ingredients.
- It's super refreshing, with big summer fruit flavor!
- You can make this with or without an ice cream maker. See the FAQs for tips on making it without one.
- Since you're making it, you can control how much sugar goes into it. And compared to most ice creams, this sherbet is a healthier alternative.
- It keeps for up to two months in the freezer, so you can enjoy this refreshing raspberry sherbet all summer long!
🛒 Ingredient notes
Raspberries - During the summer, I highly recommend using fresh raspberries. Their flavor is just unparalleled! But you can easily make this sherbet with frozen raspberries any time of year.
Coconut milk - Use canned full-fat coconut milk to get creamier sherbet. Do not use the liquid-y kind of coconut milk that comes in the cartons; those are very thin and will not make good sherbet. If you don't want/need this to be dairy-free, you can use regular heavy cream instead.
✅ Step-by-step instructions
- Place raspberries, sugar, coconut milk, and lemon juice in a blender. Puree until smooth.
- Pour the raspberry sherbet mixture into your ice cream maker bowl and follow the instructions according to your ice cream maker. I mixed mine for about 20 minutes and it was perfection. Yours might take between 20-35 minutes. Watch it until it reaches the consistently you prefer, and then turn the ice cream maker off.
Scoop into bowls and serve. Or, you can transfer the sherbet into a freezer-safe container, cover, and freeze until you are ready to serve.
❓ Recipe FAQs
Sherbet has milk or cream in it; sorbet does not. So Sherbet is creamier, whereas sorbet is more icy.
You can use regular heavy cream if you don't need or want this to be dairy-free.
Store in an airtight, freezer-safe container for up to two months.
🥘 Kitchen tools and equipment
For the best raspberry sherbet, you will need an ice cream maker for this recipe.
If you don't have an ice cream maker, you can still make this sherbet. Simply leave it in the freezer for longer.
🍽 What to serve with this sherbet
This raspberry sherbet is delicious as a snack on its own. It's also a beautiful addition to either a 4th of July Dessert Charcuterie Board or Valentine's Day Dessert Board.
Add a scoop of this sherbet as a side to Strawberry Crinkle Cookies, a Blueberry Galette, or double up on the fruity raspberry flavors by serving them with Raspberry Crumble Bars!
More summer dessert recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Raspberry Sherbet Recipe
- 3 cups frozen or fresh raspberries
- 1 can (14.5 ounce can) full-fat coconut milk about 2 cups
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- Note: If you are using frozen raspberries, allow them to thaw slightly.
- Place raspberries, coconut milk, sugar, and lemon juice in a blender. Puree until smooth.
- Pour the raspberry sherbet mixture into your ice cream maker bowl and follow the instructions according to your ice cream maker. Most sherbets are done anywhere between 20-35 minutes. Watch it until it reaches the consistently you prefer, and then turn the ice cream maker off.
- Scoop into bowls and serve. Or, transfer the sherbet to a freezer-safe airtight container and freeze.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This post was first published on July 19, 2013. It was updated with all new photos, additional helpful ingredient and cooking information, and updated recipe card and republished on June 29, 2022.
I used half and half and whole milk instead of the coconut cream. I also put my frozen berries in a pan and cooked them down a tiny bit. Next time I'll remove seeds. But this was amazing! I put it in my Ninja Creami.
Marlynn Jayme Schotland says
So glad to hear you enjoyed it, Jenn!
I made this and it was delicious. My 11-year-old daughter said it's better than any ice cream she ever had. I did strain it before putting it in the ice cream maker to get out the bulk of the seeds. I thought it had a bit of a greasy feel: I think I'll substitute some of the cream with milk next time. I completely forgot to add the lemon juice: I don't know what difference it would have made.
Absolutely Wonderful! Sweet & tart all at the same time.
I just picked some raspberries from my bushes yesterday & was wondering what I would make with them. I happened to have a 500ml container of organic half & half cream that I needed to use up. I did strain mine as I wanted it really nice & smooth. 28 minutes in my ice cream maker, into a container & off to the freezer (I prefer hard ice cream & sherbet).
I had to keep sampling as it was churning & of course ate the scrapings from the freezer bowl. It is a good thing I stashed it in the deep freeze, because there might not be any left for my family!
I will definitely be making this again.
Thanks for the great recipe.
Wow! Simple, but with fruit dishes, simple is often the best. This is just delectable. Thanks!
Marlynn Jayme Schotland says
Yes, simple is best when it comes to ice cream, especially. The best ice cream should have five ingredients, maximum, in my opinion :) Thanks, Adri!