This No Churn Raspberry Sorbet with Oranges is an easy fruit-based dessert that’s refined sugar-free and made with five simple ingredients. This homemade sorbet is naturally vegan and gluten free and compatible with Paleo and AIP diets.
![Two glasses with scoops of No Churn Raspberry Sorbet with Oranges, garnished with lime zest and olive oil.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-11-683x1024.jpg)
Table of contents
No-Churn Raspberry Sorbet with Oranges Recipe
This refreshing raspberry orange sorbet is the perfect combination of tart and sweet. No need for an ice cream maker or Ninja creami here! This recipe needs only a high powered blender and a few simple ingredients for an easy, no-bake summer dessert.
This recipe uses frozen raspberries and oranges as the base. Tart raspberries pair perfectly with sweet and juicy oranges for a delicious blend that features a predominately raspberry flavor. While traditionally sorbet is made with white sugar, this homemade sorbet uses maple syrup to provide additional sweetness while keeping it refined sugar-free.
A generous garnish of lime zest and extra virgin olive oil to finish add beautiful notes of complexity to this simple, small-batch sorbet. “Olive oil on sorbet?” Trust me! The rich olive complements the tart flavors, and the fats add a nice creaminess to an otherwise fruit-based dessert. You’ll love the decadent finish of the oil on your palette. Such an easy elevation!
![A glass with No Churn Raspberry Sorbet with Oranges, drizzled with olive oil and garnished with lime zest. The glass is on a plate with a gold spoon, with some fresh raspberries, lime zest and olive oil drippings on the plate.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-16-683x1024.jpg)
Ingredients
- frozen oranges
- frozen raspberries
- lemon juice – freshly squeezed is best for the brightest flavor
- maple syrup
- lime zest – for garnishing, optional.
- olive oil – although optional, I highly recommend this addition. use a high quality “finishing” olive oil with fruity, floral or grassy notes, rather than a savory cooking olive oil.
![Mise en place of ingredients to make Raspberry Sorbet with Oranges. Clockwise from top: frozen raspberries, frozen oranges, and lemon juice.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-1-683x1024.jpg)
![Additional ingredients and garnishes for the sorbet: Maple syrup, two limes, and](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-2-683x1024.jpg)
Ingredient Substitutions
- Fresh instead of frozen fruits: If you have fresh fruits you’d like to use you will either need to: 1) freeze them first – I recommend using ripe or even overripe fruits and freezing them flat, or; 2) blend and strain them to remove the seeds and pulp, freeze the juice into ice cubes. Once frozen, blend with lemon juice and maple syrup and freeze the mixture to your desired sorbet consistency.
- You can try this recipe with other berry and citrus fruit combinations. A strawberry, lime and raspberry combination is very delicious. Note that the color of the sorbet will be lighter if you use less raspberries.
- Lemon juice: lime juice is a good substitute!
How To Make No Churn Raspberry Sorbet
Step 1. Blend
To a high powered blender or food processor, add frozen oranges, frozen raspberries, lemon juice, and maple syrup. Pulse until combined, scraping down the sides intermittently to help the mixture along.
![A blender bowl with frozen raspberries, frozen oranges, lemon juice, and maple syrup.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-4-683x1024.jpg)
![Blended raspberry sorbet with oranges.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-5-683x1024.jpg)
Step 2. Transfer & Set
Transfer mixture to a loaf pan and use a spatula to smooth it out. Freeze till desired consistency.
![Blended orange raspberry sorbet in a loaf pan, being smoothed flat with a spatula.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-6-683x1024.jpg)
![No-Churn Raspberry Sorbet with Oranges in a loaf pan.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-7-683x1024.jpg)
Step 3. Serve
Spoon into bowls and drizzle generously with olive oil and lime zest, if desired.
![A serving glass with a scoop of the homemade orange-raspberry sorbet and a spoon.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-8-683x1024.jpg)
![Overhead shot of a glass with Raspberry Sorbet with Oranges drizzled with olive oil and garnished with lime zest, and a gold spoon.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-14-683x1024.jpg)
Tips & Tricks
Remove the Seeds
To make frozen oranges, I peel and segment fresh oranges, taking out any visible seeds, and freeze them overnight (or at least 2 hours on a sheet pan). I don’t personally remove the raspberry seeds in this recipe, but if you want a really smooth sorbet, you can allow the raspberries to defrost, purée them and strain the juice through a fine-mesh strainer. Pour the raspberry juice into an ice cube tray and then freeze before pureeing with frozen oranges, lemon juice and maple syrup.
![Frozen, segmented oranges laid flat on a parchment paper-lined sheet pan.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-3-683x1024.jpg)
Adjust the Sweetness
Depending on how sweet or tart you want your sorbet, feel free to add more or less maple syrup. Taste the blended mixture first before deciding whether to add maple syrup, then blend or mix together again.
Chilling Suggestions
My preferred texture is achieved about 2 hours after freezing this sorbet. If you freeze overnight, you will need to let the homemade sorbet sit out for a few minutes to soften into a scoop-able, soft texture.
If you’re in a hurry, chill your loaf pan before pouring in the puree. This allows the softened sorbet mixture to freeze in an already cold pan. This is especially useful if it’s a hot summer day!
Frequently Asked Questions
Yes. For optimal texture you should make this dessert at least two hours before you intend to serve it so it can set in the freezer.
This is a no-churn recipe and so it will not be as smooth and creamy as if you use an ice cream maker. That said, if your sorbet is too hard and icy, let it sit on the counter for at least 5-10 minutes before scooping.
Storage Instructions
Freezer: This homemade sorbet is best eaten within 24 hours of making it. Store leftovers in the freezer for up to a month but you will need to re-pulse in the blender before serving.
Print![Two glasses with scoops of No Churn Raspberry Sorbet with Oranges, garnished with lime zest and olive oil.](https://healmedelicious.com/wp-content/uploads/2024/06/No-Churn-Raspberry-Sorbet-with-Oranges-11-150x150.jpg)
Raspberry Orange Sorbet Recipe
Description
This No Churn Raspberry Sorbet with Oranges is an easy fruit-based dessert that’s refined sugar-free and made with five simple ingredients. This homemade sorbet is naturally vegan and gluten free and compatible with Paleo and AIP diets.
Ingredients
- 1 cup segmented and deseeded oranges, frozen (about 3 medium sized oranges)
- 2 cups frozen raspberries
- 2 TBSP lemon juice
- 2 TBSP maple syrup*
- lime zest and olive oil for garnish (optional)
Instructions
- To a high powered blender or food processor, add frozen oranges, frozen raspberries, lemon juice, and maple syrup.**
- Blend in short bursts, scraping down the sides and stirring intermittently. Continue blending until it becomes paste-like, noting that there are seeds so it won’t be completely smooth.
- Transfer to a loaf pan using a spatula to help smooth it out.
- Place in the freezer for 2 hours or until ready to serve. Or, spoon into bowls and serve immediately.
Notes
*Depending on how sweet your oranges are you may want to adjust the sweetness with more or less maple syrup. You can taste the blended mixture first before adding any maple syrup, then blend again.
**Depending on your blender or food processor you may need to add a splash more liquid (like water or additional lemon juice) to help with blending.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free goods that taste as delicious as their conventional counterparts. With its refreshing and sweet flavors, I think you’ll love my No Churn Raspberry Sorbet with Orange! If you try it, I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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