Raspberry Rose Sorbet (with ice cream maker)

This easy raspberry rose sorbet is a refreshing homemade dessert that highlights juicy summer berries and delicate floral notes. Made with simple ingredients in an ice cream maker, it’s a light and fruity dessert that is perfect for warm weather.

A Refreshing Raspberry Sorbet for Hot Summer Days

The next time you find yourself stuck inside on the hottest part of a summer day, do me a favor and make this summer fruit sorbet! It’s inspired by one I had out recently. You get the sweet-tart raspberry flavor with a floral undertone that is really lovely. I mean, it makes sense that they go together so well because raspberries and roses are in the same family!

This sorbet is pretty easy to make but it does take a bit of time to chill down the base before you process it in your ice cream maker. If you don’t have an ice cream maker, you can just as easily pour the mixture into popsicle molds. Or, try freezing it in icecube trays then popping it into your food processor!

Key Ingredients

This is a limited ingredient recipe that relies on the flavor of raspberries, dried roses, honey, and lemon juice. You can use fresh or frozen raspberries here but if you’re using frozen, you’ll need to thaw them first so that they blend easier. I really like making the sorbet with honey because I think the flavor pairs so well with the raspberry and roses. You can also use granulated sugar if you prefer. I do like to include a very small amount of plain vodka or rum to help create a smoother sorbet texture rather than an icy one. You can leave it out if you don’t keep it on hand!

How to Make Raspberry Rose Sorbet with an Ice Cream Maker

Start by tasting your raspberries. If they’re nice and sweet, you’ll use less honey in your syrup. If they are on the tart side, you’ll use more honey. You’ll use the honey, water, and dried roses to make a simple syrup. After it steeps, you can strain out the roses then add it to a blender.

Add the raspberries, lemon juice, and vodka to the blender and blend until very smooth. If raspberry seeds bother you, you can strain the mixture through a cheesecloth lined sieve. Otherwise, you’ll chill the sorbet base down in the fridge for 4 hours. After 4 hours, you can process the sorbet in your ice cream maker according to the manufacturer’s instructions!

My Trick for Ensuring a Smooth Sorbet

There’s nothing worse than a hard and icy sorbet (though on a hot summer day, I just care that it’s cold!). To ensure a smooth texture in your sorbet, I recommend including just a tablespoon of vodka (or pretty much any clear alcohol like gin or tequila). It doesn’t affect the flavor at all and helps lower the freezing point which makes for easier and smoother scoops.

More Summer Treats to Try with Your Ice Cream Maker

Grab yourself some fresh strawberries and try this dairy-free strawberry coconut milk ice cream! The strawberries are roasted first in order to draw out an concenrate their flavor before being added to the dairy free coconut milk ice cream base. If you love unexpected flavor pairings, try this dairy free honey sage ice cream. It pairs really well with berry and stone fruit desserts but is also just as delicious on its own!

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