Cool off with this vibrant and refreshing raspberry rhubarb sorbet! This easy homemade sorbet recipe is vegan, dairy-free, and packed with fresh seasonal fruit.
If you’re looking for a refreshing, homemade frozen dessert to cool off with this summer, this raspberry rhubarb sorbet is just the recipe you need. Tart rhubarb and juicy raspberries come together in a vibrant, naturally fruit-forward sorbet that’s as beautiful as it is delicious. Best of all, this easy sorbet recipe is dairy-free, vegan, and made with just a handful of simple ingredients.
Whether you’re harvesting fresh rhubarb from your garden or grabbing a bunch at the farmers market, this recipe is the perfect way to celebrate seasonal fruit in the most refreshing way.
Why You’ll Love This Raspberry Rhubarb Sorbet
- Made with fresh fruit – No artificial flavors or colors, just real rhubarb, raspberries, and lemon zest.
- Naturally dairy-free and vegan – A frozen treat everyone can enjoy.
- Easy to make – With minimal ingredients and a few simple steps, this sorbet is a breeze to prepare.
- Perfect for hot summer days – Light, fruity, and just the right balance of sweet and tart.
Ingredients for Raspberry Rhubarb Sorbet
To make this homemade sorbet, you’ll need:
- Rhubarb – my local grocery store usually has some, but I love grabbing a bundle at the farmer’s market
- Raspberries – Adds a little extra sweetness to the sorbet. Fresh or frozen works great.
- Sugar – you can adjust this to your desired sweetness. Less for a more tart sorbet, more for added sweetness.
- Lemon – for added brightness
How to Make Raspberry Rhubarb Sorbet
Step 1: Prep Your Ice Cream Maker
Place the bowl of your ice cream maker in the freezer at least 12 hours in advance, or overnight, so it’s ready to go when your sorbet base is chilled.
Step 2: Cook the Fruit
In a medium saucepan, combine the sliced rhubarb, raspberries, lemon zest, water, and sugar. Use 1 cup of sugar for a tarter sorbet or 1.5 cups if you prefer a sweeter result.
Bring to a simmer over medium heat and cook for 10-15 minutes, or until the rhubarb is soft and tender. Remove from heat and let the mixture cool to room temperature.
Step 3: Blend and Chill
Transfer the cooled mixture to a blender and blend until completely smooth. If you prefer a silkier texture, strain through a fine mesh sieve to remove seeds and fibrous bits.
Refrigerate the sorbet base until fully chilled — ideally overnight — to help it churn more effectively.
Step 4: Churn and Freeze
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes depending on your machine.
For a soft-serve consistency, serve immediately. For a firmer texture, transfer to an airtight container and freeze for several hours.
Optional:
For an ultra-smooth sorbet, you can strain the mixture after blending using a fine mesh sieve.
How to Store Homemade Sorbet
Store your raspberry rhubarb sorbet in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing to prevent ice crystals. It will keep well for 2–3 months.
Tips for the Best Raspberry Rhubarb Sorbet
- Taste before chilling: After blending, give the mixture a taste. You can add more sugar or lemon juice to adjust the flavor before freezing.
- Use fresh lemon zest: The lemon zest adds brightness that pairs beautifully with the rhubarb’s tartness.
- Make it your own: Add a splash of vanilla or a few fresh mint leaves for a fun twist.
FAQ: Raspberry Rhubarb Sorbet
Can I make this sorbet without an ice cream maker?
Yes! After blending and chilling the mixture, pour it into a shallow pan and freeze. Stir every 30 minutes for 2-3 hours to create a smoother texture.
Can I use frozen rhubarb or raspberries?
Absolutely. Frozen fruit works just as well—just make sure to simmer until the rhubarb is soft and tender.
Is this recipe gluten-free and vegan?
Yes! This raspberry rhubarb sorbet is naturally gluten-free, dairy-free, and vegan-friendly.
More Summer Desserts You’ll Love
Final Thoughts
This raspberry rhubarb sorbet is the perfect way to showcase summer’s bold, tart flavors in a cool and creamy treat. It’s a crowd-pleaser for warm evenings, weekend barbecues, or anytime you need a scoop of sunshine. Try it once, and it’s bound to become a seasonal favorite.
Pin & Share for Later
If you love this recipe, don’t forget to save it on Pinterest and share it with your fellow sorbet lovers!
Raspberry Rhubarb Sorbet
Ingredients
- 4 cups rhubarb sliced
- 1 cup raspberries
- 1 – 1.5 cups sugar
- 1 lemon zested
- 1/2 cup water
Instructions
- Add bowl of an ice cream maker to the freezer at least 12 hours before starting.
- In a medium sized pot add sliced rhubarb, raspberries, zest of 1 lemon, water and 1 cup of sugar for a tarter sorbet or 1.5 cups of sugar for more sweetness.
- Bring to a simmer and let simmer for 10-15 minutes until rhubarb is tender. Set aside to cool to room temperature.
- Add rhubarb mixture to a blender and blend until smooth. If you prefer a smoother texture run the mixture through a fine mesh strainer and allow to cool in the refrigerator until completely cool. I will let it cool overnight.
- Add cooled mixture to the bowl of the ice cream maker and churn according to the manufactures instructions.
- Eat immediately for soft serve or freeze for several more hours for a firmer texture.
- Store in an air tight container for 2-3 months.
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