Raspberry Sorbet - Easy Recipe with Balsamic Vinegar

by Alex Cogen
Raspberry Sorbet - Easy Recipe with Balsamic Vinegar - Texas Hill Country Olive Co.

Is there anything better than a frozen treat on hot summer days? We don't think so either! Cooling down with a refreshing sweet treat is the perfect antidote for sweltering heat.

Although we LOVE ice cream as much as the next person, sometimes you just want something refreshing that is full of fresh fruit and zero dairy.

We frequently gravitate towards fruit sorbets in the Summer months. It's sweet, cool, light, and packed with delicious fruity flavors. But we like to stay away from store-bought, and make our own homemade sorbet!

Making your own sorbet is SO easy, and only takes a few simple ingredients, like fresh or frozen fruits, a bit of citrus like lemon or lime juice, and some simple syrup. Plus, making it yourself also guarantees that you're getting some health benefits and staying away from processed ingredients! Besides staying away from light corn syrup and other questionable additions, you have the added benefit of being able to include your own unique flavors - and it makes a major difference!

Our favorite sorbet ingredient? Balsamic vinegar! It adds a burst of tart and sweet flavors, as well as additional health benefits.

We made this easy raspberry sorbet recipe using our White Lemon Balsamic Vinegar - and it truly added the most delicious flavors. Sure, you can opt for our Raspberry Balsamic to really amp up that fresh berry flavor, but we love the combination of raspberry and lemon.

Want to make a different flavor sorbet? Scroll to the bottom for even more flavor combinations to create more delicious sorbet recipes! But keep reading to make this delicious vegan raspberry sorbet recipe!

Raspberry Sorbet - Easy Recipe with Balsamic Vinegar



  • 4 cups frozen or fresh raspberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup White Lemon Balsamic Vinegar
  • 1 tablespoon freshly squeezed lemon juice

Lemon Cups:

  • 2-4 lemons, cut in half, and scooped out*

*make sure to select lemons that have a relatively flat base so they will sit upright, or can be cut to lay flat without piercing a hole through


  1. For Frozen: Place the frozen raspberries in a colander and allow them to thaw at room temperature for about 15-20 minutes. You can also thaw them in the refrigerator overnight.
  2. For Fresh:  Wash the raspberries thoroughly and remove any stems or leaves. Pat them dry with a paper towel.
  3. Make the Lemon Cups: cut each lemon in half down the center. Scoop out insides without piercing the shell. Set lemon juice and pulp aside (can use for sorbet). Place lemon cups in the freezer to solidify.
  4. Once the raspberries are thawed, transfer them to an immersion blender or food processor and blend until smooth. Strain the puree through a fine sieve if desired, to remove any seeds. You should have about 2 cups of raspberry puree.
  5. Make the simple syrup: In a medium saucepan, combine the granulated sugar and 1 cup of water. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. This creates a simple sugar syrup.
  6. In a large bowl, combine the raspberry puree, simple syrup, and balsamic vinegar. Stir well until everything is thoroughly combined. Add the freshly squeezed lemon juice and mix again.
  7. Cover the bowl and refrigerate for at least 2-4 hours, or until the mixture is thoroughly chilled. Chilling the mixture helps develop the flavors and improves the texture of the sorbet.
  8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, but it may vary depending on your ice cream machine.
  9. Once the sorbet has reached a soft and creamy consistency, transfer it to a lidded freezer-safe container. Place a piece of parchment paper directly on the surface of the sorbet to prevent ice crystals from forming. Seal the container and freeze for an additional 2-4 hours, or until the sorbet is firm.
  10. Scoop the Raspberry Balsamic Sorbet into the frozen lemon cups. The frozen cups should keep the sorbet from melting too fast. Garnish with lemon zest or fresh mint leaves if desired. The sorbet is now ready to be enjoyed!

Raspberry Sorbet in Lemon Cups

Time to Enjoy!

We hope you love this easy fresh raspberry sorbet as much as we do! It's creamy texture, refreshing temperature, and tart flavors make it the best treat all summer long! And we know after trying, you'll firmly believe that the best sorbets are made with Balsamic! 

Don't love raspberries? The best part of this recipe is that it's easy to swap out the fruit type and balsamic flavor to make something entirely different! Here are some more sorbet flavors and balsamic combinations to try:

Looking for more easy dessert recipes? Need a frozen dessert or cool treat to get you through the hot summer? Check out these recipes:

Want to make this easy fruit sorbet? Click below to download a copy of the recipe card!

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