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+ servings
Raspberry sorbet without an ice cream maker

Raspberry Lemonade Sorbet

A delicious and easy raspberry lemon sorbet recipe. No ice cream machine needed!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 25 minutes
Servings 6
Calories 249kcal


  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 5 cups fresh raspberries
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups water


  • In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a simple syrup, for 5 minutes.
  • Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
  • Purée the raspberries with the syrup and lemon juice in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. 
  • Pour into a shallow non-stick cake pan or pyrex casserole dish.
  • Freeze until solid.
  • Remove from freezer and break the mixture up into pieces. In small batches, put into the blender and liquidize until smooth.
  • Pour into a suitable container (a loaf pan works best) and freeze again for approximately 2 hours or until solid.
  • Serve and enjoy!


Tip: Add rum or tequila for a fun frozen adult drink


Calories: 249kcal | Carbohydrates: 62g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 151mg | Fiber: 7g | Sugar: 55g | Vitamin A: 33IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg