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Raspberry Sorbet

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  • 2 cups water
  • 1 cup granulated sugar
  • 1 (10 ounce) package frozen raspberries
  • 1/3 cup lemon juice
  • Pinch of salt
  • 1 to 2 tablespoons Kirsch


  1. Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce heat and let boil for 5 minutes without stirring.
  2. Remove from heat and let cool at room temperature.
  3. Strain juice from berries to make 2/3 cup; discard berries.
  4. Stir in lemon juice and salt.
  5. Pour into a shallow 9-inch square metal pan.
  6. Place in freezer and freeze until firm throughout.
  7. Remove from freezer.
  8. Break up with a wooden spoon; beat with mixer or in food processor until free of lumps.
  9. Stir in Kirsch.
  10. Freeze until firm again.