How to Make Raspberry Sorbet at Home -The French Way

July 24, 2025 Master Canner

Let’s not even pretend this is normal raspberry sorbet. This isn’t something you pick up in a pint at the grocery store while deciding between boring mango and sad vanilla. No! This is a Parisian À la Mère de Famille-level frozen elegance.

Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredient recommendations, and tricks to make this sorbet truly exceptional. Promise, no grandma stories here!

Jump to Recipe

For starters, this raspberry sorbet is hand-churned, ruby-red – a tart-sweet perfection. But we did not stop there! We wanted something that will be a culinary equivalent of walking in the backstreets of Montmartre while licking velvety smooth Parisian-made sorbet off a silver spoon. Yeah! That decadent! So, we made this raspberry sorbet with dark chocolate chips. Not just a handful of berries tossed in, either. We went full raspberry blast: a pound and half of raspberries, puréed, sweetened with honey, and studded with dark chocolate like tiny jewels in a frozen crown.

We churned it in a KitchenAid ice cream attachment (easy, breezy, très chic) and froze it into silky scoops you’ll dream about for the next three months. Literally. It’ll keep that long in the freezer… unless you eat it all in three days. (We see you.)

But…Is Sorbet Really Food Preservation?

You bet it is. No, it’s not water-bathed, pressure canned, or sealed in a Weck jar—but freezing a fruit-forward sorbet is still a legit way to preserve the season’s bounty. Especially when your kitchen counter is buried under many pounds of raspberries and you’ve already made enough jam and syrup to last till next summer.

This raspberry sorbet recipe will give you a break from the stovetop without sacrificing your preserving goals. It’s a freezer-friendly, make-ahead dream that transforms berry overload into silky, scoopable luxury. Plus, let’s be honest: after spending all day elbow-deep in boiling water bathing and sterilized lids, don’t you deserve something cold and fabulous?

Call it batch cooking, call it dessert prep, call it the sweetest preservation method in your repertoire – we call it smart.

Raspberry sorbet vs. Raspberry sherbet.

While they sound similar, sorbet and sherbet are not the same. Sorbet is completely dairy-free—just fruit, sugar, and water (plus chocolate, in our case). Sherbet, on the other hand, includes a splash of milk or cream, which gives it a creamier, almost ice cream-adjacent texture.

So, if you’re looking for something light, bright, and berry-forward with zero dairy, this raspberry sorbet recipe is your jam. (Or your scoop.)

Raspberry Sorbet as a Palate Cleanser

Did you know that sorbet started out as a palate cleanser? That’s those little scoops served between courses in fancy restaurants to reset your taste buds. However, somewhere along the way, we all realized: wait…this is delicious. Now sorbets proudly moonlight as full-on desserts, especially when you dress it up with chocolate chips, fresh fruit, or a splash of bubbly.

Common Mistakes to Watch For When Making Sorbet

While this raspberry sorbet recipe may look simple, but a few slip-ups can take you from silky scoop to sad ice brick:

Not enough sugar: Sugar isn’t just sweetener; it keeps sorbet soft and scoopable. Too little, and you get raspberry granita.
Skipping the chill: Always chill your base before churning. Warm mixtures equals icy texture and major disappointment.
Over-churning: Stop when it’s thick and airy. Overdoing it makes the sorbet dense and weirdly chewy.
Freezer neglect: Always freeze in a shallow, airtight container. Otherwise, it’ll soak up every smell in your freezer.

How to Make Raspberry Sorbet – Step-by-Step

ingredients required to make raspberry sorbet — raspberry sorbet recipe ingredients

start on the raspberry sorbet recipe by gently mashing the raspberries — raspberry sorbet recipe ingredients

Recipe from the kitchen of CannedExperience.com

Homemade Raspberry Sorbet Recipe

Inspired by the oldest sweet shop in Paris, our raspberry sorbet is a summer stunner. Bursting with real fruit and Parisian flair, this freezer treat turns raspberries, a bit of sugar, honey and chocolate chips into silky luxury that stores for up to 3 months. A sweet solution for gourmands, real food preservation lovers and those who like to buy their berries in bulk.

Servings 2 pint jars (16 oz. or 500 ml)

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Ingredients

½ cup water
1 cup sugar
1½ tbsp honey
3½ oz dark chocolate chips 60–70% cocoa is perfect – 100g
1½ lbs raspberries puréed and strained (fresh is best, frozen works too) – 675g

Instructions

Prep the berries: Purée the raspberries in a blender or food processor. Alternatively, use a potato masher
Make the syrup: In a small saucepan, combine water, sugar, and honey. Bring to a gentle boil, stirring until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
Combine: Once the syrup is cool, mix it thoroughly with the raspberry purée. Chill this mixture in the fridge until very cold—about 2 hours or overnight.
Churn: Pour the chilled base into your ice cream attachment or ice cream maker – we use KitchenAid. Add chocolate chips. Churn sorbet according to the manufacturer’s instructions.
Freeze: Scoop the sorbet into a container with a tight lid and freeze until firm, about 4–6 hours but preferably overnight.

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Preserve Type Dessert | Ice Cream

Cuisine French

Keyword homemade sorbet recipe | how to make sorbet | raspberry sorbet recipe | raspberry sorbet with chocolate chips | unique raspberry dessert recipe

Make a batch! Then come back and tell us how this ice cream recipe worked out for you. Leave us a comment below, write us, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

FAQ

Can I Use Frozen Raspberries?

Yes! You totally can! Frozen raspberries work beautifully in this recipe. But first, thaw them completely before puréeing, and then, you’re good to go. The flavour might be ever so slightly softer than that of peak-season fresh berries. Plus, using frozen berries means you can make raspberry sorbet any time, not just during berry madness in July.

What Kind of Chocolate Chips Work Best?

Stick to 60–70% dark chocolate chips. Too sweet and they disappear into the mix. Too bitter and they fight the raspberries.

Is Ice Cream Maker Mandatory For This Raspberry Sorbet Recipe?

Not this exact version. The churn is what gives it that creamy, scoopable texture. Without it, you’d end up with more of a granita.

Why Add Honey?

Besides tasting amazing, honey softens the texture of the sorbet and keeps it from freezing into a rock. It’s the sweet little helper that makes everything taste smoother.

Is Raspberry Sorbet Healthier Than Ice Cream?

Generally, yes! Raspberry sorbet skips the cream, milk, and egg yolks that make ice cream rich (and heavy on the fat). Typically, it is lower in calories, has zero dairy, and in our case, is loaded with actual fruit. Nevertheless, let’s be real, it’s still a dessert. For starters, there’s sugar. Then, there’s chocolate, and there are definitely seconds. Healthier? Yes. Health food? Nice try.

How Do You Know This Sorbet Will Keep for Three Months?

The 3-month freezer storage estimate for sorbet isn’t an exact expiration date, but a quality guideline. So it’s not that 4 months is “unsafe”—but it likely won’t be delicious. Here’s why:

Flavor fades: Even in a sealed container, volatile aromatic compounds (like those in raspberries and chocolate) begin to break down after a few months. By the 3-month mark, you’ll notice the fruitiness dulling and the chocolate picking up freezer notes.
Texture suffers: Ice crystals slowly grow over time, even in well-stored sorbet. After 3 months, it will still be safe to eat, but the texture starts to shift from smooth and scoopable to more icy and grainy. We’ve seen this happen with store-bought sorbets too! Especially once the container’s been opened and exposed to air.

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