Raspberry sorbet

All you need is a little patience and a good blender and you could be delighting your dinner guests with this raspberry sorbet. You can experiment with all kinds of berries and fruit, but we love the glorious colour.

  • 25 mins cooking
  • Serves 6
  • Print


Raspberry sorbet
  • 1 cup (250ml) water
  • 1 cup (220g) caster sugar
  • 600 gram frozen raspberries
  • 1 tablespoon lemon juice
  • 2 egg whites


Raspberry sorbet
  • 1
    Stir the water and sugar in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat, simmer, uncovered, without stirring, 5 minutes.
  • 2
    Blend or process raspberries, juice and hot sugar mixture until smooth.
  • 3
    Push mixture through fine sieve into 20cm x 30cm lamington pan; discard seeds. Cover with foil; freeze until firm.
  • 4
    Chop frozen berry mixture coarsely. Blend or process with egg whites until smooth and paler in colour. Return mixture to pan, cover; freeze until firm.


This recipe can be made a week in advance. Raspberries may be replaced with any other berry. If using an ice-cream churner, combine fruit puree with egg whites; churn following manufacturer's instructions.

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