I call this frozen confection Raspberry Dream Sorbet because once you whirl together the raspberries, simple syrup, and egg whites, what results is nothing short of dreamy. A raspberry sorbet in the food processor, it’s cold, tangy, and luscious. The fact that it will only take you about five minutes of hands-on time, that you don’t need an ice cream maker, and it calls for just three ingredients means it’s a dream to make, too.
A Different Kind of Sorbet
This sorbet departs from typical preparations in that it’s made with the whole fruit instead of just juice. Using the entire raspberry, seeds and all, has a couple of upsides: It’s less fussy to make (no straining through a sieve). And you get all the nutritional benefits of the whole fruit, most notably, the fiber. It also means your sorbet will have a bit of texture from all those tiny seeds (something nobody in my crowd seemed to mind or even notice for that matter).
Raspberry Sorbet in a Food Processor
Making this sorbet in a food processor involves just three steps.
- You start by heating sugar and water in a saucepan just until it liquifies into simple syrup.
- Then, blend the syrup with frozen raspberries in a food processor.
- Add a couple of pasteurized eggs whites and let it run a good while to kick the texture up from creamy to luxurious. Since the eggs in this recipe don’t get cooked, using pasteurized whites minimizes risk of food borne.
Make the Simply Syrup Ahead
The only waiting that’s required for this recipe is for the simple syrup to cool. You can expedite the process by transferring it from the saucepan to a heat-proof bowl and setting that in a bowl of ice water. Alternatively, make the simple syrup ahead of time and leave it at room temperature until you’re ready to make your raspberry sorbet.
You can spoon your frosty treat straight from the food processor into a bowl (like luscious raspberry soft serve. Alternatively, transfer it to a container and freeze for several hours. It will firm up and be perfect to scoop onto a cone.
Enjoy! Preferably with someone you love.
What could be dreamier than that?
If you like this raspberry sorbet in a food processor, you might like:
Wild Blueberry Coconut Yogurt Pops
Two-Ingredient Fruit Pops from Real Mom Nutrition
Raspberry Dream Sorbet
An easy-to-make homemade sorbet make right in an ordinary food processor. You don't need an ice cream maker or a lot of time, since this comes together in a snap. You can make your simple syrup ahead of time if you like, leaving it at room temperature until you're ready to make sorbet.
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 1/2 cups frozen raspberries (one 12-ounce bag)
- 2 egg whites (I use either Safest Choice pasteurized egg whites or 6 tbsp egg whites from a carton)
Instructions
-
Put the water and sugar in a small saucepan over medium-high heat and cook until the sugar completely dissolves and the liquid is clear, making a simple syrup. Pour into a glass pitcher or bowl to cool to room temperature. You can expedite the cooling process by putting in the fridge.
-
Once the simple syrup has cooled, pour it into the bowl of a food processor fitted with a metal blade. Add the frozen raspberries (straight from the freezer) and run the processor for 1 minute, scraping down the sides as needed). Add the egg whites and let it run another 1 to 2 minutes until the mixture turns a pale pink color with a luscious texture, scraping the sides and bottoms as needed.
-
Serve immediately (it will be very soft and quite delicious) or spoon it into a freezer-friendly container (I use a loaf pan), cover with plastic wrap, and freeze until firm, at least 3 hours.
This simple raspberry sorbet is adapted from a recipe for Pineapple Blizzard by Abby Mandel
Comments
04.29.2013 at7:59 AM #
Pam H
This looks yummy! Do you think you could make it with other berries? If so, are there any adjustments to the recipe?
Thanks,
Pam
04.29.2013 at7:59 AM #
Katie Morford
Yes to other berries, and other fruits as well. You may have to adjust the amount of sugar a bit depending on the sweetness of the fruit. I would also rely on the weight of the fruit rather than the cup measure since that will be more precise…so use 12 ounces of frozen strawberries rather than 2 cups. I think mango would be delicious and super creamy. Pineapple as well. Let me know if you do and how it goes!
04.29.2013 at9:47 AM #
tracy
My mouth is WATERING!!! WOW. This looks so good.
04.29.2013 at9:47 AM #
Katie Morford
Taking a page from Shuttebean on some of the styling!
04.29.2013 at10:31 AM #
Meg Hart
This looks fantastic for a party dessert – how long will it keep in the freezer?
04.29.2013 at10:31 AM #
Katie Morford
Probably best within a few days…but up to 1 week.
04.29.2013 at12:00 PM #
Sally Kuzemchak
This looks wonderful! Great recipe. Just pinned it! Where does one buy pasteurized egg whites–and could I simply use the whites from two pasteurized eggs?
04.29.2013 at12:00 PM #
Katie Morford
Yes, Safest Choice eggs are pasteurized eggs. That’s my preference. You can look here to see where they are sold near you: http://www.safeeggs.com/
If you can’t find pasteurized eggs, the pasteurized whites are sold in cartons where eggs are sold in most supermarkets.
04.29.2013 at4:31 PM #
Gaby
looks like my kinda treat!!
04.29.2013 at4:31 PM #
Katie Morford
Might be just the thing to go with your famous brownies 🙂
04.29.2013 at10:56 PM #
Leanne
This looks great and so simple. It reminds of the one ingredients banana ice cream recipe (http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414) to which I add chocolate chips. Look forward to making! Thanks.
04.29.2013 at10:56 PM #
Katie Morford
Thanks for the link…similar idea. Bananas are so sweet on their own, they don’t require anything extra…although chocolate chips never hurt! 🙂
05.02.2013 at5:54 PM #
aida mollenkamp
Oh, it’s triple digits in San Jose right now and I could definitely go for some of this!
05.02.2013 at5:54 PM #
Katie Morford
It’s even hot in SF…this is the perfect antidote !
05.06.2013 at8:46 AM #
Cynthia
One of my favorite things about your recipes is, not only are they just as good as they sound, they are “do-able” for someone who is no where near the cook you are. This recipe was as easy as you say, and came out terrific.
Thanks Katie,
Cynthia J.
05.06.2013 at8:46 AM #
Katie Morford
I love hearing that Cynthia. I try to make them simple and doable…but you never know.
05.09.2013 at3:11 PM #
Barbara
If I wanted to make a frozen yogurt, do you think that by replacing the water with yogurt would still have it turn out ‘smooth’ due to the egg whites..? Or would you suppose I have to use alcohol or gelatin to keep it from turning into ice..? (I would be using 2% greek yogurt)
05.09.2013 at3:11 PM #
Katie Morford
Hmmmm…I think it’s worth a try. Keep a couple of things in mind: 1) yogurt is tangy so may affect the sweetness level 2) You may need to add a little bit of some liquid in order to get it to whirl in the food processor. Let me know if you try it.
06.18.2013 at5:18 AM #
Kate
I made this last night and it was so delicious and easy! I literally made it with one hand while I was holding the baby with the other. Thanks for such a great recipe, I foresee myself making this all summer with all sorts of fruits!
07.15.2013 at4:34 AM #
midsummer
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05.05.2015 at8:31 AM #
Ariane
Delicious!!!! I chose this recipe because it doesn’t call for a ton of sugar. Sweetness and tartness are well balanced. Thanks.
05.05.2015 at8:31 AM #
Katie Morford
Terrific! So kind of you to let me know.
07.12.2018 at3:06 PM #
Charlotte
Olivia and I just made this and it is absolutely fantastic!!!
07.12.2018 at3:06 PM #
Katie Morford
YAY! I’m going to make a batch this week myself 🙂
05.17.2019 at1:41 PM #
Delores, RN
Raw eggs of any sort should not be eaten do bacteria chickens carry. Perhap processed egg whites.
05.17.2019 at1:41 PM #
Katie Morford
That’s right. I recommend using pasteurized eggs for this!
07.20.2022 at3:44 PM #
Christine
Fantastic recipe, thank you for sharing with us, Katie.
I love your recipes!
Do you have a recipe for lemon sorbet – do you know if it would work with the egg whites?
Thanks again for your great recipes.
07.20.2022 at3:44 PM #
Katie Morford
Thank you! I don’t think this recipe will translate to lemon sorbet. You might check out this recipe, which is easy and doesn’t require an ice cream maker https://iambaker.net/lemon-sorbet/