Raspberry Sorbet Recipe from Grace's Sweet Life

Raspberry sorbet

When I go through a new cookbook, I have a highly technical method of deciding which recipe to try first. It goes something like this.

1. Leaf through the pages of the cookbook.

2. Seek out the cutest photo.

3. Read the accompanying recipe to make sure I have all the ingredients or that I could easily obtain them.

And that's pretty much how I settled on the Raspberry Sorbet from the new cookbook by Grace's Sweet Life, entitled...well, Grace's Sweet Life.

Although sorbetto (a water-based fancy fruit slushie-type slurry) is vaguely healthy and definitely low in fat, it's still highly delicious, and after viewing the photo above, how could I resist that pretty pink color? It's a tasty recipe, and easy to boot. You're welcome. Here you go. 

Want more? Buy the book: Grace's Sweet Life.

Raspberry sorbet

Makes 1 quart

  • 1 cup water
  • 1 cup superfine sugar
  • 4 cups raspberries
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 ounces vodka
  • 1 large egg white


  1. To make the sugar syrup, in a small saucepan over medium heat, bring the water and sugar to a boil, stirring to dissolve the sugar. Set aside to cool
  2. In a blender or food processor, process the raspberries and lemon juice to a smooth puree. Strain the puree through a fine-mesh sieve to remove the seeds (discard the solids).
  3. Stir the puree into the cooled sugar syrup, and then stir in the vodka.
  4. Transfer the mixture to a medium bowl, cover, and refrigerate until cold, 2 hours or preferably overnight.
  5. Immediately before churning the sorbet, use a handlheld mixer to beat the egg white at high speed to stiff peaks. Fold the whipped egg white into the cooled raspberry mixture.
  6. To ensure a seed-free sorbet, strain the mixture again through a fine-mesh sieve into a pourable container.
  7. Pour the raspberry mixture into an ice cream maker and process according to the manufacturer's instructions. The sorbet will be fairly soft but will become more firm as it freezes.
  8. Transder the sorbet to an airtight container. Cover and freeze until firm, at least 2 hours. 
  9. To serve the sorbet in its optimal form, remove from the freezer and transfer to the fridge 15 minutes before serving. It should be slightly soft, with a creamy consistency not unlike that of soft serve ice cream.