No-Churn Raspberry Lemon Sorbet
A vibrant, dairy-free sorbet with bright lemon notes and deep raspberry flavor, requiring only 5 minutes of active cooking time. This recipe, ready in about 25 minutes, layers granulated sugar, water, and fresh lemon juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 65 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1 cup frozen raspberries
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Equipment for this recipe
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Instructions
- Step 1: In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, and 1/4 cup fresh lemon juice. Simmer over medium heat for 2-3 minutes until sugar fully dissolves, then remove from heat and cool completely.
- Step 2: Thaw 1 cup frozen raspberries at room temperature for 15 minutes. Blend until smooth, then strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid and discarding seeds.
- Step 3: Stir the cooled lemon syrup into the raspberry puree until fully combined. Pour into a shallow freezer-safe dish and freeze for 3 hours, stirring with a fork every 30 minutes until smooth and firm.
