Desserts > Vegan Desserts > Vegan Frozen Desserts > Vegan Sorbet Recipes

Raspberry Rose Sorbet

A refreshing and elegant vegan raspberry rose sorbet. This sorbet combines the tartness of raspberries with the delicate floral aroma of rosewater, creating a sophisticated and delightful dessert.

Prep Time
15 minutes
Cook Time
5 minutes (for syrup)
Servings
6-8
Ingredients
  • 500 g Fresh Raspberries
  • 200 ml Water
  • 150 g Granulated Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Rosewater

Prepare the Raspberry Puree

Begin by rinsing the raspberries thoroughly. In a blender or food processor, blend the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. This will give your sorbet a smoother texture.

Make the Sugar Syrup

In a saucepan, combine the water and sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Bring the mixture to a simmer and cook for about 2-3 minutes. Remove from heat and let it cool completely.

Combine and Chill

Once the sugar syrup has cooled, combine it with the raspberry puree, lemon juice, and rosewater. Stir well to ensure everything is thoroughly mixed. Taste and adjust sweetness or rosewater according to your preference.

Churn in Ice Cream Maker

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.

Freeze to Harden

Once churned, the sorbet will be soft. Transfer it to an airtight container and freeze for at least 2-3 hours to harden to your desired consistency.

Serving

Scoop the sorbet into bowls and serve immediately. Garnish with fresh raspberries or edible rose petals, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 90-110 kcal, Carbohydrates: 20-25g, Sugar: 18-22g, Fat: <1g, Protein: <1g. Note: These are estimates and can vary based on ingredient quantities.

Other Important Considerations for Nutrition

This sorbet is naturally low in fat and calories. The use of fresh raspberries provides some vitamins and antioxidants. Be mindful of the sugar content, especially if you are monitoring your sugar intake. You can substitute sugar alternatives, but this may affect the texture and taste. Consider using organic raspberries when possible.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. Thaw them slightly before blending, but be sure to drain any excess liquid to avoid a watery sorbet.
  • Can I make this sorbet without an ice cream maker?

    Yes, you can. Pour the mixture into a freezer-safe container and freeze for about 2-3 hours, stirring every 30 minutes to break up ice crystals. This method will result in a slightly icier texture compared to using an ice cream maker.
  • How long will the sorbet keep in the freezer?

    The sorbet will keep in the freezer for up to 2 weeks in an airtight container.