Summer Raspberry Sherbet Recipe

There's something magical about the tart, juicy burst of fresh raspberries on a sweltering summer day. Now imagine that transformed into a velvety, icy sherbet that melts on your tongue with the perfect balance of sweetness and zing.

I first made this Summer Raspberry Sherbet during a July heatwave when I was craving something cold but not too heavy. Ice cream felt like too much, sorbet felt like too little—this sherbet was the just right solution. It's now a seasonal staple in our house, loved by kids and adults alike.

Let me show you why this refreshing treat deserves a spot in your summer dessert rotation.

Why You'll Love This Summer Raspberry Sherbet

Get ready to fall in love with a dessert that checks every box: fruity, creamy, refreshing, and unbelievably easy to make.

First, this sherbet comes together with just a handful of ingredients. You won't need any fancy equipment or hard-to-find items—just a blender or food processor and a freezer-safe container.

It's also a total time-saver. The prep takes less than 10 minutes, and the rest is hands-off freezer time. Great for busy summer days when you want a treat without hovering in the kitchen.

Looking to keep things light? This recipe uses no eggs and just a splash of cream, making it less rich than traditional ice cream but still incredibly smooth and satisfying.

Best of all, the flavor is customizable. Love strawberries? Swap them in. Want to try it dairy-free? Coconut milk works beautifully. This sherbet is your canvas.

Once you taste it, you'll understand why this recipe never lasts more than 24 hours in our freezer.

Ingredients Notes

The magic of this Summer Raspberry Sherbet lies in its vibrant simplicity. With just five core ingredients, every one of them plays a vital role in delivering that fresh, summery flavor.

Fresh raspberries are, of course, the star of the show. Their natural tartness brings a bright, bold flavor that's the hallmark of this sherbet. You can use fresh or frozen raspberries, but I prefer fresh when they're in season for the best taste and texture.

Granulated sugar balances the raspberries' tang and helps prevent the sherbet from freezing too hard. Don't skimp here—it makes a huge difference in the final texture and flavor.

A touch of lemon juice might seem minor, but it heightens the raspberry flavor and keeps the sherbet tasting fresh, not flat. It's the secret weapon in many fruit-based desserts.

Heavy cream gives the sherbet its signature creaminess. It's just enough to round out the texture without turning the dish into a full-on ice cream. You can substitute half-and-half or even coconut cream if you prefer.

All you'll need equipment-wise is a blender or food processor to puree the ingredients and a fine mesh strainer if you want a smooth, seed-free finish. A loaf pan or shallow dish works great for freezing.

How To Make This Summer Raspberry Sherbet

Creating this sweet, cool treat is easier than you'd think. Just blend, strain, freeze, and enjoy!

Start by rinsing your raspberries and patting them dry. If using frozen berries, make sure they’re fully thawed. Add the berries to your blender along with the sugar and blend until completely smooth.

Next, pour the raspberry mixture through a fine mesh strainer into a large bowl. Use a spoon or spatula to press it through, leaving the seeds behind. This step is optional but makes the texture silky smooth.

Now stir in the lemon juice and heavy cream. Give it a good whisk to combine everything evenly. The mixture should be bright pink and slightly thickened from the cream.

Transfer the mixture to a freezer-safe container. A metal loaf pan works well and helps the sherbet freeze faster. Cover tightly with plastic wrap or a lid to prevent ice crystals from forming.

Freeze for at least 4 hours, or until firm. For the best texture, give it a stir every hour or so during the first 2 hours. This keeps the consistency smooth and scoopable.

Once fully frozen, scoop and serve! You can let it sit at room temperature for 5 minutes to soften slightly before serving.

Storage Options

This raspberry sherbet stores beautifully, as long as it's kept well-covered. Transfer any leftovers to an airtight container and store in the freezer for up to two weeks.

To avoid ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface of the sherbet before sealing the container.

If the sherbet becomes too hard to scoop, just let it rest at room temperature for 5–10 minutes before serving.

For best flavor and texture, try to enjoy it within the first week. After that, it may start to lose some of its vibrant taste.

Variations and Substitutions

One of the best things about this sherbet is how flexible it is. With just a few tweaks, you can create a whole new flavor experience.

Try swapping the raspberries for other berries like strawberries, blackberries, or blueberries. Each brings its own unique sweetness and tang. You can even mix them for a berry medley version.

For a dairy-free option, replace the heavy cream with full-fat coconut milk. The result is slightly richer with a hint of coconut, which pairs beautifully with berries.

Want to boost the flavor even more? Add a splash of vanilla extract or a handful of fresh mint leaves to the blender for a refreshing twist.

If you're watching your sugar intake, you can use honey or maple syrup instead of granulated sugar. Just be aware this will slightly change the flavor profile and consistency.

Don't be afraid to experiment. This recipe is forgiving and fun—perfect for making it your own signature summer dessert.

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