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+ servings

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.


Calories: 285kcal, Carbohydrates: 74g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Potassium: 91mg, Fiber: 4g, Sugar: 69g, Vitamin A: 20IU, Vitamin C: 16mg, Calcium: 20mg, Iron: 1mg
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