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no churn raspberry sorbet

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!
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.)


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


  • 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


  • 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


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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