It is officially hot here in Utah. And therefore I am officially miserable. I’m a native of the Northwest and even though I’ve been in Utah for almost a decade, I still struggle every summer when temperatures stay above 90 for weeks at a time.
The only thing that saved me last week was the big bowl of raspberry sorbet in the freezer. It was cold, it was delicious, and it was just what I needed.

I don’t know how I survived previous summers without an ice cream machine. Well, actually, I do know, it just involved frequent late night trips to the nearest fast food joint for a milkshake. The homemade stuff is so much better. And as much as I enjoy ice cream, this sorbet really hit the spot.I think I’m going to make some more.

If you’re wilting in the summer heat, freeze a batch of this raspberry sorbet. It’ll perk you right up.

Raspberry Sorbet


  • 2 cups granulated sugar
  • 2 cups water
  • 4 cups raspberries
  • ½ cup light corn syrup


  • Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and stir until the sugar is dissolved completely. Remove from heat and allow to cool to room temperature.Meanwhile puree the raspberries and lime juice in a food processor or blender. Press the puree through a mesh strainer to remove the seeds. When the sugar syrup has cooled completely, stir it into the raspberry puree. Add the corn syrup and mix to combine.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbets are particularly soft after freezing in the ice cream machine. Scoop into a bowl, cover, and place in freezer for 1-2 hours to firm up.


Sodium: 17mg, Calcium: 20mg, Vitamin C: 16mg, Vitamin A: 20IU, Sugar: 69g, Fiber: 4g, Potassium: 91mg, Calories: 285kcal, Saturated Fat: 1g, Fat: 1g, Protein: 1g, Carbohydrates: 74g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.