5-Minute Raspberry Sorbet (No Churn)
Easy 2-ingredient raspberry sorbet made in a blender — no ice cream maker needed! Ready in 5 minutes, dairy-free, vegan, and packed with 5g of fiber.
Servings: 8 servings
Calories: 157kcal
Cost: $11.15 or $1.40/serving
Equipment
Ingredients
- 6 cups frozen raspberries
- 1 ½ cups raspberry syrup (or simple syrup, agave, or honey)
- 1-4 tbsp warm water optional if too thick
Instructions
- Add frozen raspberries and syrup to a high-speed blender. Blend until smooth, pausing to push the raspberry sorbet down if the blades get stuck. If too thick, add 1 tbsp of warm water at a time until it blends smoothly.
- Serve immediately, or transfer the raspberry sorbet to a metal loaf tin or other freezer-safe container and place in the freezer for 2-3 hours for a thicker texture.
Video
Nutrition
Calories: 157kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Sodium: 6mg | Fiber: 5g
