Raspberry Sorbet

This no churn raspberry sorbet is made from frozen raspberries, elderflower liqueur, maple syrup and lemon juice.

Gather frozen rasperries, elderflower liquior, maple syrup and lemon juice. 

Step 1:  

Place all ingredients in a food processor. Process in longer pulses until a slushy texture is created. Taste the mixture. Adjust the ingredients as needed. 

Step 2:  

Pour the raspberry sorbet into a shallow freezer proof dish. Freeze uncovered for 1-2 hours or until set.

Step 3:  

Wrap the dish with plastic wrap. Return to the freezer for an additional 2-3 hours.

Step 4:  

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.

Step 5:  

Pour the sorbet back into the same dish. Return to the freezer for at least an hour to reset.

Step 6:  

Scoop and enjoy!

Step 7:  

Get the recipe by clicking on the button below!