Homemade Raspberry Sorbet hits the spot just in time for Spring! If someone in your family has food allergies, then you know the struggle of finding a safe and delicious dessert. Well, worry no more. This homemade raspberry sorbet made with fresh raspberries and Kansas honey will have them licking the bowl! #sorbet #foodprocessor #raspberry
Homemade Raspberry Sorbet
To make the sorbet even more satisfying, yet still safe, I topped it with Safely Delicious Snack Bites in lemon and raspberry flavors! Made by a mom right here in Kansas, these snack bites are completely allergen free and make a great snack or topping. They come in a variety of flavors.
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The lemon and raspberry flavored snack bites are the perfect topping for my homemade raspberry sorbet because they brought all the delicious flavors of Spring to this dish! If you’re looking to feed a crowd, simply spread the sorbet out in a casserole dish, freeze, then top with crumbled snack bites. It will be beautiful served up for Easter or any Spring Celebration!
Easy Recipe Tips for Making Homemade Raspberry Sorbet Right in Your Food Processor
- So I don’t need an ice cream maker to make this homemade raspberry sorbet? No! This sorbet is made right in your food processor in like 10 SECONDS FLAT! It’s amazingly easy.
- Why does the recipe call for champagne? You can substitute water in place of the champagne, if desired. Using champagne keeps your sorbet from freezing super solid, giving it a bit of a more scoopable texture.
- Can I use any berries to make sorbet? Pretty much. I love to use Kansas strawberries or even mixed berries for making sorbet. Just make sure the fruit is frozen solid when you place it into the food processor and you’re good to go.
Printable Recipe for Homemade Raspberry Sorbet
Raspberry Sorbet with Crispy-Crunchy Lemon-Raspberry Topping
- 3 cups fresh raspberries
- 2 Tbs. raw Kansas honey
- 1 tsp. lemon juice
- tiny pinch of fresh lemon zest
- champagne, as needed (may substitute water)
- Safely Delicious Lemon Snack Bites and Raspberry Snack Bites, combined and crushed a bit to make a nice topping
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
Freeze the raspberries until completely solid, which should take about 4 hours, or just leave them in the freezer overnight.
Place the frozen raspberries into the bowl of a food processor (or heavy duty blender) along with a generous drizzle of honey (to taste), and freshly squeezed lemon juice and lemon zest; process until smooth, adding champagne as you go, as needed, scraping the sides to help the processing go smoothly.
Scoop the sorbet into pretty serving dishes and immediately top with the prepared lemon-raspberry snack bite topping. Garnish with a mint sprig and serve at once.
**For a completely vegan option, substitute pure maple syrup for the honey as your sweetener. **If you are looking for a quicker method of making this sorbet, use frozen fruit from the freezer section of your favorite grocer instead of freezing your own fruit. **As a make-ahead option that’s perfect for serving a larger group of guests, evenly spread the prepared sorbet into a casserole dish and top with the snack bite topping; freeze until solid. Cut into squares to serve.
Looking for something fun to serve on the side with this sorbet? Try these Air Fryer Churro Stix!
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This is a sponsored post. This recipe was originally created and shared on KAKE-TV, Wichita, with From the Land of Kansas. Thank you to all of our sponsors for making this segment possible!