Description
This easy and delicious 3-ingredient raspberry sorbet is a refreshing, creamy dessert perfect for warm days. Made with frozen raspberries, sweetened condensed milk, and a hint of vanilla, it's quick to prepare using a food processor and requires minimal freezing time to achieve a perfectly scoopable texture.
Ingredients
Ingredients
- 3 cups frozen raspberries
- 1/2 cup cold sweetened condensed milk
- 1/2 tsp vanilla extract (optional)
Instructions
- Add Ingredients to Food Processor: In a food processor, combine the frozen raspberries, cold sweetened condensed milk, and vanilla extract if using. This will give your sorbet a subtle vanilla note, enhancing the fresh raspberry flavor.
- Blend Until Smooth: Process the mixture until it becomes smooth and creamy. This creates a sorbet base with a velvety texture without the need for an ice cream maker.
- Freeze the Sorbet: Transfer the blended mixture to a freezer-safe container. Freeze for 3 to 4 hours to allow the sorbet to firm up enough to scoop easily while retaining a soft consistency.
- Serve and Enjoy: Once frozen, scoop the raspberry sorbet into bowls or cones and serve immediately as a refreshing homemade frozen dessert.
Notes
- For a vegan version, substitute sweetened condensed milk with coconut condensed milk.
- If you prefer a less sweet sorbet, reduce the amount of sweetened condensed milk.
- You can add a squeeze of lemon juice for extra brightness.
- Store any leftovers in an airtight container in the freezer for up to one week.
- If the sorbet is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
