This post may include affiliate links; see our disclosure policy.

These raspberry recipes feature all the best ways to highlight this zingy fruit, from drinks to sauces to desserts!

Raspberry recipes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Got raspberries on hand? With its luminous pink-red hue, this zingy fruit is one of the tastiest berries around. But the berries are so delicate and tender, you’ll want to use them within a few days. That’s where these raspberry recipes come in! There are so many great ways to use this berry: and not just in desserts! Pick from drinks, cocktails, salad dressing, and more. This list includes top recipes from this website and a few of our favorite recipe developers.

And now…20 great raspberry recipes!

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print

20 Tasty Raspberry Recipes: Sorbet & More!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This raspberry sorbet recipe is sweet and tangy: the ideal frozen treat! It’s easy to whip up at home and full of pure berry flavor.

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 pint (about 2 cups) 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet
  • Diet: Vegan

Ingredients

Scale
  • 1 pound (4 cups) fresh raspberries
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 pinch kosher salt
  • ½ cup ice

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Combine all ingredients in a food processor or high-powered blender and puree until smooth. Press through fine mesh sieve (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. For a firmer scoopable texture, line a container with parchment paper, place the sorbet inside and place in the freezer for 1 hour. The sorbet is best served immediately or frozen up to 2 hours before serving. Store leftovers in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!