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Scoops of fresh raspberry sorbet in a brandy snap on a white plate
20Prep Time

Raspberry Sorbet

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About our Raspberry Sorbet recipe:

This cool, sweet raspberry sorbet is a wonderful treat on a hot summer's day. It's simple to make and delicious to eat in the garden - and pairs well with a chilled glass of something fizzy. 

20Prep Time


  1. Step 1:

    Place the sugar in a saucepan with the water.  Gently bring to the boil making sure the sugar is fully dissolved.  Continue simmering then using a spoon, take some of the syrup out and test with your index finger and thumb.  When you can see a short thread forming, the syrup is ready.  This can take up to 15 minutes.

  2. Step 2:

    Place the raspberries and lemon juice in a food processor.  With the motor running add the syrup and keep whizzing until smooth.  Taste and add more lemon juice if necessary. You may need to adjust the sugar levels accordingly if it is too tart.

  3. Step 3:

    Place the mixture in a metal tin and freeze until firm.  If you are using an ice cream maker then follow the instructions for your machine.

  4. Step 4:

    Once frozen place the mixture in to a food processor and blitz until smooth.  Quickly place the mixture back into the tin and freeze again until firm.


    • 150g Billington's Unrefined Golden Caster Sugar
    • 570ml Water
    • 0.5 Lemon (juice only)
    • 500g Fresh raspberries
    • To serve Brandy snap baskets


  • Saucepan
  • Food processor
  • Metal tin

Nutritional Information

per 296g
  • 316cal Energy
  • 6g Fat
  • 3.7g of which Saturates
  • 61g Carbohydrates
  • 56g of which Sugars
  • 1.8g Protein
  • 0.19g Salt

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