ice cream + frozen

no churn raspberry sorbet

this no churn raspberry sorbet is made from frozen raspberries, elderflower liqueur, maple syrup and lemon juice. perfectly easy to make and the perfect summer treat to beat the heat!

summer has finally made it’s way to Texas. it is HOT. the every last thing I want to do is turn on the oven. to be honest, even ice cream is losing a little appeal. there is only SO MUCH ice cream a person can eat. enter this utterly delicious and refreshing no churn raspberry sorbet. there are a few things I LOVE about this sorbet. one, is the generous pour of elderflower liqueur that pairs perfectly with the frozen raspberries. the other is the fact that this sorbet is no churn! all you need to make this easy sorbet is a food processor, four ingredients and some freezer time! how on brand for summer is that?!

NO CHURN RASPBERRY SORBET

describe this ruby hued sorbet in a few words

  • easy to make
  • minimal ingredients
  • sweetened with maple syrup
  • slightly boozy
  • tart
  • sweet
  • a little crunchy due to the raspberry seeds
    • although these can be removed with an extra step!
  • refreshing
  • a healthy-ish alternative to ice cream!
NO CHURN RASPBERRY SORBET

what ingredients do I need to make this no churn raspberry sorbet?

that’s it! just four very simple ingredients. which means, little if any prep or planning is needed to make this sorbet! when the craving strikes, this comes together in about 5 minutes (plus freezer time).

how do I make this sorbet no churn?

a food processor is all you need to make this work as a no churn sorbet.

  • just throw all the ingredients into a food processor
  • process in pulses to incorporate
  • taste and adjust as needed
  • process until smooth
  • freeze
  • process one more time if desired
  • freeze
  • scoop and enjoy!

can I remove the seeds for a smoother sorbet?

quick answer is yes! however, this requires an extra step. I like the seeds, so I skipped this step. if you prefer a smoother no churn raspberry sorbet, I recommend taking the time to remove the seeds. to do this:

  • you’ll need a mesh sieve or strainer
  • pour ONLY the frozen raspberries and lemon juice into the food processor
  • process the raspberries until pureed
  • place the mesh sieve over a large bowl
  • pour the raspberries into the mesh sieve
  • push the raspberries through the sieve leaving only the seeds in the sieve
  • this can take a little time
  • return the seedless raspberry puree back to the food processor
  • add all remaining ingredients to the food processor
  • process to full incorporate
  • pour the sorbet into a freezer safe container to set
  • follow the remaining recipe instructions as written
NO CHURN RASPBERRY SORBET
NO CHURN RASPBERRY SORBET

check out these other no churn freezer treats

no churn raspberry sorbet

no churn raspberry sorbet

Megan
this no churn raspberry sorbet is made from frozen raspberries, elderflower liqueur, maple syrup and lemon juice. perfectly easy to make and the perfect summer treat to beat the heat!
5 from 1 vote
Prep Time 5 mins
Cook Time 0 mins
Freeze Time 5 hrs
Total Time 5 hrs 5 mins
Course Dessert
Cuisine American
Servings 4 cups (approx.)

Equipment

  • food processor
  • shallow 9 -10" (23-25cm) shallow freezer safe dish

Ingredients
  

  • 4 c (500g) frozen raspberries
  • 1/3 c (79ml) elderflower liqueur, optional
  • 1 c (237ml) maple syrup
  • 2-4 tbsp (30-60ml) lemon juice, to taste

Instructions
 

  • Place all ingredients in a food processor.
  • Process in pulses to incorporate.
  • Process in longer pulses until a slushy texture is created. Taste the mixture. Adjust the ingredients as needed.
  • Process for 10-15 seconds until a smoother texture is created.
  • Pour the raspberry sorbet into a shallow freezer proof dish. Freeze uncovered for 1-2 hours or until set. Wrap the dish with plastic wrap. Return to the freezer for an additional 2- 3 hours.
  • About an hour before eating, remove the sorbet from the freezer. Scoop the sorbet into a food processor. Process for about 20-30 seconds or until a smooth sorbet texture is achieved.
  • Pour the sorbet back into the same dish. Return to the freezer for at least an hour to reset.
  • Scoop and enjoy!
    no churn raspberry sorbet

Notes

elderflower liqueur can be subbed out for elderflower cordial. this is a non alcoholic syrup that still delivers a beautiful floral note that pairs perfectly with raspberries. this flavor pairing is highly recommended, but is optional. 
  • feel free to substitute the elderflower liqueur for Prosecco or rosé wine if desired. 
Keyword no churn sorbet, raspberry and elderflower, raspberry sorbet
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