Blender Raspberry Sorbet

This raspberry sorbet is so fresh and fruity with a sweet-tart raspberry punch! You don't need an ice cream maker and it comes together in about 5 minutes. 

Blender Sorbet:

Typically, sorbet is churned in an ice cream maker like traditional ice cream. But I wanted something quick and easy so I pulled out my Vitamix instead.

This raspberry sorbet is just a few simple ingredients that get thrown into a blender and pureed. The key is minimal liquid and a high-powered blender. The frozen raspberries puree into a thick, scoopable mixture!

It's fresh, tart, and simple without refined white sugar. It's sweetened with ripe banana and maple syrup instead. A treat you can feel good about!

Key Ingredients:

• Frozen banana - Peel a banana, throw it in a zip-top bag, and freeze overnight. You can cut it into slices before or after you freeze it. It's important the banana is ripe! Ripe bananas are sweet and creamy. Mine was on the large side, feel free to use more than half if your banana is small.
• Frozen raspberries - Not all stores carry frozen raspberries. I know Target carries them.
• Maple syrup - Raspberries are extremely tart! Maple syrup sweetens them up a bit for a sweet-tart flavor. If this recipe is too tart for you, simply add more maple syrup.
• Apple juice - A little bit of liquid helps get the blades moving. You only need a little bit! Resist the temptation to add a bunch of liquid.

How to Make Raspberry Sorbet:

This blender sorbet is so easy to make! For those who like a bit of guidance, here's what you need to know:

• Start with a high-speed blender: A Hamilton beach from the 80's might not work here. You need a blender with a powerful motor that can pulverize frozen fruit.
• Combine everything in the blender: Be sure to use frozen fruit for the right consistency. I keep frozen bananas in the freezer at all times. They're great for banana bread, smoothies, and this sorbet recipe.

• Blend, stop, and scrape: Since this recipe contains very little liquid, you're going to need to stop the blender a few times. Once the mixture stops moving, stop the blender and scrape down the sides with a spatula. Repeat this process as many times as needed.

• Taste: Once the mixture is smooth, taste it to see if it fits your sweetness level. I love a good pucker! if you prefer it sweeter, add some more maple syrup and blend to incorporate.
• Freeze or serve: At this point, you can serve it right away or you can transfer it to a freezer-safe container and freeze for up to 1 month.

Expert Tips:

• Be sure to use frozen bananas and raspberries. This will give you the best texture AND make it scoop-able and ready-to-eat immediately.
• Add as much sweetener as you like! I love a good pucker so this recipe may be too tart for you if you don't. All you need to do is increase the amount of maple syrup.
• For best results, use a high-speed blender. They're built to pulverize frozen ingredients. I highly recommend a Vitamix if you have the budget for one. Otherwise, even budget-friendly brands carry high-speed models.

Storage Tips:

Obviously, raspberry sorbet can be stored in the freezer! Here's what you need to know:

• Transfer the sorbet to a freezer-safe container. Not all containers are labeled freezer-safe. I've had plastic containers crack in the freezer before!
• You can freeze the sorbet for up to a month. After that, you risk freezer burn and texture changes.
• If the sorbet is too hard to scoop, let it sit out at room temperature for 10 to 15 minutes first, then scoop.

More Fruity Recipes:

• Strawberry Mango Smoothie Bowl
• Protein Acai Bowl
• Panera's Green Passion Smoothie
• Banana Swirl Nice Cream