Get ready to be transported to a sunny summer day with refreshing Raspberry Sorbet! Each spoonful is sweet, tangy, and bursting with vibrant raspberries.
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No matter the season, this sorbet with raspberries is pure bliss! The bright tang of the raspberries pairs with a silky smooth texture, perfectly balancing sweet and tart flavors.
The dairy-free and vegan dessert is a guilt-free delight made with simple ingredients like fresh or frozen raspberries, thick coconut yogurt, unsweetened soy milk and vanilla protein powder. Blend it up in minutes and for extra creaminess, try the Ninja Creami!
If you like this recipe, you’ll love making these sorbet recipes! From my tangy lemon sorbet or this lime sorbet, to this sweet watermelon sorbet.
Why You’ll Love This Raspberry Sorbet Recipe
- Guilt-Free Indulgence: Enjoy a light, satisfying dessert that’s lower in sugar, and fat compared to traditional ice cream. It’s so refreshing and invigorating!
- Versatile for All Occasions: This Ninja Creami sorbet recipe is perfect for any occasion—casual afternoons, dinner parties, or cooling off on a hot day. It's even soothing when you're feeling under the weather.
- Beginner-Friendly: With just a few simple ingredients and a blender, this sorbet recipe is easy for anyone to make, offering the satisfaction of homemade ice cream.
- Vegan-Friendly: Dairy-free and plant-based, this sorbet is perfect for those with dietary restrictions, like lactose intolerance, while still being delicious and satisfying.
Ingredients
- Raspberries: The star of this recipe, raspberries add tangy, sweet flavor. Frozen raspberries work perfectly when fresh ones are out of season.
- Coconut Yogurt: This thick yogurt is key getting the creamiest texture when making this Ninja Creami raspberry sorbet, with a subtle coconut flavor as a bonus! Stick with unsweetened varieties to keep the sweetness balanced.
- Soy Milk: This is the liquid agent that helps to blend everything together smoothly and easily.
- Protein Powder: Vanilla protein powder boosts the flavor, texture, and nutrition, making this Ninja Creami recipe more satisfying. Also, protein powders usually have guar gum or xantham gum, which act as stabilizers, preventing large ice crystals from forming and resulting in a smoother consistency ice cream.
- Maple Syrup: The main sweetener in this recipe. It can be adjusted to suit your taste. Prefer white sugar? That works too! Just be sure to get the sugar balance right, as too little or too much can impact the sorbet’s texture and flavor.
- Salt: A pinch of salt subtly balances out all the sweetness of the sorbet.
- Dark Chocolate (optional): Mix in chopped dark chocolate to add crunch and a touch of decadence to the ice cream.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mix in Fruit Flavors: Add chunks of fruit like mango, strawberries, blueberries, or blackberries for extra texture. A squeeze of lemon or lime can also add a tangy kick and balance the sweetness.
- Hint of Indulgence: For an adult twist, add a splash of raspberry liqueur, rum, or your favorite alcohol. Simply mix it into the base before freezing, and adjust the amount based on your preference for a subtle or more pronounced kick!
- Herb or Spice Infusion: Add another layer of flavor to your sorbet with fresh mint, basil, or a touch of ginger.
How to Make Raspberry Sorbet
Ready to lay back and relax with a scoop of this raspberry sorbet ice cream? You're almost there! First, gather all your ingredients, blender and Ninja Creami (optional).
Step 1: Combine the ingredients. Add the raspberries, pitaya, coconut yogurt, soy milk, except for 2 tablespoons, protein powder, and maple syrup to your blender cup.
Step 2: Blend It. Blend the mixture until it's smooth.
Step 3: Freeze it. Pour the mixture into your Ninja Creami cup and freeze overnight. Once frozen, blend on the ‘lite ice cream’ setting. Then, create a well in the center, add the remaining 2 tablespoons of milk.
Step 4: Final Blend. Blend the mixture blend again on the ‘re-spin’ setting.
Step 5: Add the Chocolate. Create a well in the center of the blended sorbet, add the dark chocolate, and blend using the ‘mix-ins’ setting.
Step 6: Scoop & Serve. After all the blending, you are finally ready to scoop up the homemade raspberry sorbet, and enjoy!
Hint: Preparataion Without the Ninja Creami
Follow the instructions to blend all the ingredients together. Then pour the mixture into ice cube molds and leave them to freeze overnight. The next day, blend the frozen sorbet cubes with 2 tablespoons of milk until smooth and creamy. Mix-in the chopped dark chocolate until well combined. Scoop and serve!
Serving Suggestions
Here are some refreshing ways to enjoy this sorbet that are just as easy as making it!
- Presentation is key for serving! Scoop it into glass bowls or hollowed-out fruit to highlight its beautiful color and add a fun touch to your dessert.
- Garnish with a sprig of mint for a pop of color or sprinkle chopped nuts. Pistachios pair perfectly with raspberry, but almonds or walnuts work just as well!
- Make a festive, holiday sorbet cookie sandwich with my reindeer cookies or these vegan nutella cookies. Fun for the kids to enjoy!
- Layer it between vegan ladyfingers with whipped cream on top for a more elaborate and decadent dessert. You could also get the best of both worlds and build a refreshing raspberry sorbet float by adding a scoop to creamy lemonade.
Recipe Video
Expert Tips
- Storage: If you do find yourself with leftovers, store the sorbet in a freezer-safe, airtight container for up to 3 months.
- Thaw before scooping: If the sorbet is too hard or icy, let the sorbet sit at room temperature for a few minutes before serving. This allows it to soften slightly, making it easier to scoop.
- Pre-chill the container: Pre-chill the container to help the ice cream freeze faster and more evenly, reducing ice crystals and ensuring a smoother texture.
More Delicious Raspberry Recipes
Raspberry Sorbet
Ingredients
- 1 cup raspberries fresh or frozen
- a tiny bit of frozen pitaya optional, for color
- ½ cup thick coconut yogurt
- ½ cup unsweetened soy milk + 2 tablespoon to blend
- 2 tablespoon vanilla protein powder
- 2-4 tablespoon maple syrup I added 2, but you can adjust it to your taste preference
- pinch of salt
- optional mix in: ¼ cup chopped dark chocolate
Instructions
- In a blender, blend everything except the chocolate and 2 tablespoon of milk.
- Transfer to your creami cup and freeze overnight.
- Once frozen, blend the ice cream on the "lite ice cream setting". Then open the creami cup, dig a well in the middle, add 2 tablespoon of milk, and blend again on the "re-spin" setting.
- Open the cup again, dig a well in the middle, and add the chopped dark chocolate (this part is optional). Blend again on the "mix-ins" setting.
- Then scoop up and dig in.
If not using a Ninja Creami
- If you are not using a creami to make this, blend up all of the ingredients (except the chocolate and 2 tablespoon of milk) in a blender. Then transfer to ice cube molds and freeze overnight.
- In the morning, add the ice cream cubes to a blender, along with 2 tablespoon of milk, and pulse until you get a smooth ice cream texture.
- Add in your chopped dark chocolate, then scoop up into a cone or a bowl and enjoy!
Notes
- Storage: If you do find yourself with leftovers, store the sorbet in a freezer-safe, airtight container for up to 3 months.
- Thaw before scooping: If the sorbet is too hard or icy, let the sorbet sit at room temperature for a few minutes before serving. This allows it to soften slightly, making it easier to scoop.
- Pre-chill the container: Pre-chill the container to help the ice cream freeze faster and more evenly, reducing ice crystals and ensuring a smoother texture.
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