Quick Recipe for a Raspberry Sorbet Treat

To think: An elegant and impressive homemade sorbet in as long as it takes to hit the “Blend” button. This quick recipe calls for only a few simple ingredients and needs no special equipment (like things that require rock salt and ice). Vivid, sweet and tangy–and it’s pretty darn healthy, to boot.

2 cups fresh raspberries (or 1 12-ounce package of frozen)
1/3 cup unsweetened frozen juice concentrate (apple, cherry, grape, etc)
1 to 2 tablespoons honey (optional, if berries are very tart or you want a sweeter result)
1 teaspoon rose water (optional)
1 teaspoon liqueur such as Amaretto or Cointreau (for a little kick, optional)

1. If using fresh berries, rinse and freeze on a tray until frozen hard.

2. Place all ingredients in a blender.

3. Blend just until smooth, but not soupy.

4. Serve immediately, garnished with (organic) rose petals or other edible flowers.

Makes 4 small servings.

Inspired by The Moosewood Restaurant Kitchen Garden, by David Hirsch (Fireside, 1999).

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Ken W.
Ken W.2 years ago

too good

Michele Wilkinson

Thank you

Robert O.
Robert O.4 years ago

Thanks for the recipe.

David N.
David N.4 years ago

Thanks. I want to try this.

Mervi R.
Mervi R.5 years ago

Sounds wonderful, minus the honey, though:)

Past Member 7 years ago


Past Member 7 years ago

yumm -_- good 4 az heat

Past Member 7 years ago

yum yum yummy!!!!! thx

Elena Lee
Elena Lee7 years ago

Where do all the seeds go? Could you sieve it before eating?

Randy Paynter
Randy Paynter7 years ago

Yum! I know what I'm going to make this weekend!