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    Urban Bliss Life » All Recipes » Dessert Recipes » Easy Raspberry Sherbet

    Published: June 29, 2022 / Updated: June 29, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy Raspberry Sherbet

    347 shares
    Jump to Recipe Print Recipe
    large ice cream scoop filled with raspberry sherbet with pan of sherbet in the background and title text overlay.
    large ice cream scoop filled with raspberry sherbet with pan of sherbet in the background and title text overlay.
    large ice cream scoop filled with raspberry sherbet with pan of sherbet in the background and title text overlay.

    This Raspberry Sherbet is easy to make at home with less than 5 ingredients! It's refreshing, light, and full of fresh fruit flavors.

    ice cream scoop filled with raspberry sherbet on top of a pan filled with raspberry sherbet.

    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?

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • ❓ Recipe FAQs
    • 🥘 Kitchen tools and equipment
    • 🍽 What to serve with this sherbet
    • More summer dessert recipes
    • Easy Raspberry Sherbet Recipe

    🌟 Why you'll love this recipe

    pan full of raspberry sherbet with side of ice cream scoop filled with raspberry sherbet on a pink and white napkin.

    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

    bowls with ingredients to make raspberry sherbet, on top of a pink table.

    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

    raspberry sherbet mixture in the blender.
    ice cream maker filled with raspberry sherbet mixing.
    1. Place raspberries, sugar, coconut milk, and lemon juice in a blender. Puree until smooth.
    2. 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.
    large ice cream scoop filled with raspberry sherbet over a pan filled with more raspberry sherbet blurred in the background.
    pan full of raspberry sherbet with side of ice cream scoop filled with raspberry sherbet on a pink and white napkin.

    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

    ice cream maker filled with liquid raspberry sherbet mixing into an ice cream..
    What's the difference between sherbet and sorbet?

    Sherbet has milk or cream in it; sorbet does not. So Sherbet is creamier, whereas sorbet is more icy.

    What can I make this with other than coconut milk?

    You can use regular heavy cream if you don't need or want this to be dairy-free.

    What's the best way to store homemade sherbet?

    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

    • scoop of Dairy-Free Mixed Berry Ice Cream
      Dairy-Free Mixed Berry Ice Cream
    • trio of Tropical Margarita Popsicles
      Tropical Margarita Popsicles
    • bowl of dairy-free chocolate chip ice cream
      Dairy-Free Chocolate Chip Ice Cream
    • Tequila Sunset Pops on ice tray
      Tequila Sunset Freezer Pops

    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!

    raspberry sherbet in a scoop over a tray of sherbet.

    Easy Raspberry Sherbet Recipe

    5 from 9 votes
    Prep Time: 5 mins
    Cook Time: 30 mins
    Total Time: 35 mins
    Recipe by Marlynn Schotland
    This easy raspberry sherbet recipe is as easy as 1-2-3!
    Servings: 6 servings
    Calories: 96kcal
    PRINT PIN RATE

    Equipment

    • 1 ice cream maker

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Raspberries: you can use fresh or frozen berries.
    Storage: Store sherbet in a freezer-safe container in the freezer for up to three months.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 96kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 92mg | Fiber: 4g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 0.4mg

    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.

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      Reader Interactions

      Comments

      1. Jenn says

        August 18, 2022 at 12:43 pm

        5 stars
        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.

        Reply
        • Marlynn Jayme Schotland says

          August 20, 2022 at 5:34 pm

          5 stars
          So glad to hear you enjoyed it, Jenn!

      2. Becky says

        June 13, 2021 at 2:32 pm

        4 stars
        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.

        Reply
      3. Jackie says

        July 18, 2018 at 2:24 pm

        5 stars
        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.

        Reply
      4. Adri says

        July 19, 2013 at 12:37 pm

        5 stars
        Wow! Simple, but with fruit dishes, simple is often the best. This is just delectable. Thanks!

        Reply
        • Marlynn Jayme Schotland says

          July 22, 2013 at 10:22 am

          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!

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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