Raspberry Lemon Sorbet

This Italian raspberry lemon sorbet is so refreshing and very easy to prepare. A simple and delicious summer treat, a perfect combination of lemon and raspberry, which everybody loves! Plus, it includes only 5 ingredients. Here is the recipe:


  • 6 cups raspberries (around 1 ¾ pounds) – thawed if you use frozen
  • 1 cup water
  • 1 cup granulated sugar
  • Finely grated lemon zest from ½ lemon
  • 1 teaspoon lemon juice, freshly squeezed


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  • In a small saucepan, over medium-high heat, heat the water and sugar, stirring until dissolved, then set aside to cool slightly.
  • In a blender or food processor, apply the raspberries, lemon zest, and lemon juice and process until smooth, around 1 minute.
  • Next, strain the mixture through a fine-mesh strainer. You will get around 2 1/3 cups puree.
  • Apply the sugar mixture into the raspberry purée and combine. Cover and place in the fridge at least 1 hour, or until cold.
  • Beat the raspberry mix to recombine. Then, freeze in an ice cream maker, according to the manufacturer’s directions.
  • Place in a container and freeze until completely frozen (around 3-4 hours).
  • Before serving, let sit at room temperature in order to soften for 3 minutes.
  • This raspberry sorbet will keep for up to one month.