I cannot get over this raspberry sorbet, my friends. I could go on, and on, and on about it. How in just one bite you fall in love with the silky texture. How it’s tart and sweet and bursting with bright, fresh raspberries. How, somehow, it’s a luxurious dessert all made from fruit.
Fruit and Chambord raspberry liqueur, anyway. Which if we’re being honest is probably where all this luxuriousness comes in. Chambord has a way of making things magical.
And it’s miraculous, really, how this homemade sorbet is something magical. Don’t just take my word for it though, whip a batch up in under 10 minutes, sneak in a few bites, and freeze the rest until it’s set up. Trust me, with that first bite, you’ll get it.
Sorbet Vs. Sherbet
Before we dive into what makes this raspberry sorbet the best dang sorbet you’ll ever have…let’s clear up the difference between sorbet and sherbet, because they are not the same thing.
Sorbet is a frozen dessert made from fruit and water. It doesn’t have any eggs or dairy in it, so it’s excellent for vegans, dairy-free friends, and basically anyone who loves refreshing desserts. That’s what makes a sorbet a sorbet…it’s a dairy-free frozen dessert.
Sherbet, on the other hand, has dairy and is more like ice cream but with a fruit base. It’s made with dairy in addition to the fruit and water for a rich, creamy texture.
What’s in Raspberry Sorbet?
You probably have a good idea now that we’ve covered what a sorbet is. For this Chambord Raspberry Sorbet you’ll need the following ingredients:
- Frozen Raspberries: fresh raspberries will work, too, but frozen raspberries give the sorbet a head start in the freezing process, which also means that you can enjoy the silky texture right after mixing, too.
Want to freeze fresh raspberries? Lay cleaned raspberries in a single layer on a parchment paper-lined baking sheet. Place in the freezer for an hour or two until frozen through, then transfer to a freezer-safe bag or make the sorbet right away.
- Chambord: this sorbet takes the cake with the addition of Chambord. Chambord is a raspberry liqueur from the Loire Valley of France (and y’all know I love France). It’s fruity with a slightly sweet taste and a luxurious consistency.
- Water: since we can’t have all alcohol in the sorbet to keep the consistency right we’re also adding a little water to the mixture.
- Fresh Lemon Juice: adds a little brightness to the sorbet and pairs so wonderfully with raspberries!
- Sugar: adds additional sweetness to the sorbet and helps with the luxurious consistency.
How to Make the Easiest Raspberry Sorbet
There’s no joke in saying that this might be the easiest sorbet recipe out there. There’s no ice cream maker needed, no churning, no syrup to make… it’s all just blend, strain, freeze. Magical, and wonderful, and definitely going to be on repeat this summer.
First, add the frozen raspberries, lemon juice, Chambord, sugar, and water to a high-speed blender. Yes, you’ve got that right, that’s all the ingredients. Going straight into a blender.
Turn on that blender, increase the speed slowly, and blend until smooth. You will likely need to use a tamper or carefully use a large spoon without hitting the blade, to keep the mixture moving in the blender.
Once smooth, it’s time to strain the mixture. Straining removes the seeds, leaving the smoothest, melt-in-your-mouth, luxurious texture around. Of course, if you like the texture of seeds, go ahead and skip this step.
To remove the seeds, place a fine-mesh sieve over a large bowl. Pour the sorbet puree into the strainer in batches. Adding too much sorbet will make it difficult to strain out the seeds efficiently.
Use a spoon or rubber spatula to stir around the sorbet and encourage it to strain through the sieve.
Once the sorbet has strained through and you’re left with seeds, remove the seeds from the strainer as needed and continue to strain it in batches.
Transfer the sorbet to a freezer-safe container to freeze for several hours before serving. You can enjoy it immediately for a softer sorbet. The freeze helps firm it up for a firmer sorbet.
Place the sorbet in a small container; the less air space there is in the container, the fewer ice crystals will form, keeping the texture smooth and creamy.
How to Serve Sorbet
The sorbet really just needs a little time to firm up before serving. If it’s been in the freezer longer than 4-6 hours, you’ll want to allow it to sit at room temperature for 10 minutes or so for easy scooping.
Scoop the sorbet into bowls and serve with a spoon because it does melt quite quickly. Garnish with fresh raspberries and/or mint leaves as desired.
It’s excellent served as is on a hot summer day, or as a light, refreshing dessert after a heavy or spicy meal.
Pair it with a glass of champagne or prosecco, or even serve it with a little Chambord. Or hey! Chambord Berry Champagne anyone?! To be honest, we also enjoy it in a glass of prosecco for an extra fun treat.
Tips for Homemade Sorbet
This is a super easy recipe, but here are some tips I’ve learned along the way to help you have the most success:
- Store the sorbet in an airtight container that’s freezer safe. Smaller is better because less air means fewer ice crystals but make sure there’s enough space for expansion!
- Don’t thaw and refreeze the sorbet too many times as it increases the number of ice crystals and that smooth, silky texture is no more. If you know you’ll need multiple smaller servings, freeze it in smaller batches.
- Sorbet is best enjoyed within a few days. While technically yes, you can freeze it for up to 3 months, the texture and fresh flavor are best when it’s enjoyed within 2-3 days of making.
- The BEST, best, best time to enjoy it is just a few hours after making it when it has had a little time to solidify further, yet is still luxuriously silky.
- The alcohol content in this sorbet helps keep the texture smooth after freezing; don’t add too much extra though, or it won’t freeze and will stay too soft. The ratios are important in this recipe for the right consistency.
Yes, if you plan to use another frozen fruit, I recommend either a mixed berry blend, strawberries, or blackberries. Blackberries tend to have more of a grainy texture in the sorbet, so do keep that in mind.
I haven’t tried substituting any other kind of sugar in this recipe. You’ll need to be careful because the ratios definitely impact how the sorbet freezes. I’d recommend trying either monk fruit sweetener or half honey or maple syrup for a different sweetener.
Yes, raspberries are sweet…and also tart. They also lose some of their apparent sweetness once frozen. The sugar also helps give the sorbet its consistency. For a sorbet to scoop properly, it needs approximately 20-30% sugar content.
If you have a regular blender, use that and blend until smooth. A high-speed blender helps really create a smooth texture because it can blend the frozen berries quickly and efficiently. If you have a smaller blender, you can do it in batches. Otherwise, give your food processor a try; I haven’t done it myself though, so please let us know if you do!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Chambord Raspberry Sorbet
- Add all of the ingredients to the jar of a high-speed blender. Blend, slowly increasing the speed to high, until smooth. This takes approximately 1 ½ to 2 minutes using my Vitamix. You will l likely want to use the tamper (or carefully use a spoon) to help the ingredients blend together.
- Place a fine-mesh strainer over a bowl, and in batches, add the sorbet. Use a spoon to help stir and push the sorbet trhough, straining out the seeds in the process. Continue straining until all the sorbet has passed through, removing the seeds from the strainer as needed.
- Serve immediately if you prefer a softer sorbet, otherwise transfer to an airtight container with a lid. Leave space for expansion. Cover and freeze for 2-4 hours until more firm. Scoop and serve in bowls, garnished with mint or fresh raspberries as desired.
- Sorbet's texture is best if not thawed and re-frozen multiple times (that's when more ice crystals will form); store in smaller batches if you plan to enjoy over the course of several days. It's best if enjoyed within the first 3-4 days of making, but especially is shortly after making.