This No Churn Raspberry Lime Sorbet is an absolute delight. It takes minimal effort for a punchy, beautifully colourful dessert. It also just has a few ingredients, needing only raspberries (fresh or frozen!), water, honey, lime juice and zest. You don’t need a fancy ice cream machine to make it, although I would recommend a food processor for the very best results. It’s a little on the sour side so if you like super sweet desserts make sure to add a little extra honey. As this recipe contains honey, it is not vegan however you can substitute maple syrup or agave syrup to veganize it.
This recipe is very simple, with some of the steps being optional. To begin, add the raspberries, lime zest and juice, honey and water to a blender, food processor or a tall jug if you are using a hand blender. Blend for 1-2 minutes until completely smooth. Pour into a cake tine, loaf tin or any freezer safe container. Freeze for 3-4 hours until solid.
The next steps are optional because at this stage, you could easily just serve the sorbet as is. However, if you’d like it softer and more scoopable you can follow these steps. Remove the sorbet from the freezer and allow to thaw for 10-15 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth. Transfer back into the container and freeze for another 45-60 minutes before serving.
You can use either! I used frozen which tend to be a bit more on the sour side than if you get fresh, in season raspberries. If you use fresh berries, use only half the honey and taste the sorbet mix before freezing for sweetness. Add more or less honey depending on your taste.
Absolutely. Replace the honey with maple syrup or agave syrup to make it vegan.
No, this recipe does not contain dairy! Or any kind of gluten. It does however, contain honey which makes it unsuitable for vegans.
Homemade sorbet can be kept in an airtight freezer safe container for up to 1 month in the freezer. After this, it is still safe to eat but large ice crystals can form that makes it a little unpleasant to eat.
This recipe recommends blending the sorbet after it is frozen. This helps break down the ice crystals to make a softer, more scoopable sorbet. However, this texture only lasts for a day or two. If you have leftovers from a week ago, I would recommend you blend the sorbet again in the food processor and place back into the freezer for 45-60 minutes before serving.
They are very similar as they both tend to include whole fruit or fresh fruit juice. However, sherbert tends to have dairy in it, whereas sorbet usually doesn’t.
Looking for more Frozen Dessert Recipes? Check out my Frozen Desserts Category, here.
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