Instant Red Raspberry Sorbet with Just Three Ingredients

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This instant red raspberry sorbet is ready in minutes thanks to the simple ingredient list and the use of frozen raspberries. It’s naturally dairy-free, but you can also make it vegan and top allergen-free with some of the tips below.

Instant Red Raspberry Sorbet Recipe with Just 3 Ingredients! Naturally dairy-free, gluten-free, nut-free, and soy-free with egg-free and vegan option.

Instant Red Raspberry Sorbet with Just Three Ingredients

This isn’t a whipped sorbetto like you would get in a gelato shop. Rather it’s a refreshing, sweet-tart frozen dessert that’s perfect for cooling off on a hot summer day. It requires no fuss, and uses simple ingredients.

Egg white might strike you as an odd ingredient, but it’s sometimes used in sorbet to help stabilize and emulsify the mixture. It creates a smoother, less icy blend. In this case, I think aquafaba (liquid from canned chickpeas) would be the best substitute, since it has more egg white properties than most other egg substitutes.

I assume they use powdered sugar because it tends to result in a smoother finish. I think it is okay to substitute a liquid sweetener, like honey or agave nectar. They both work very well in sorbet.

Instant Red Raspberry Sorbet Recipe with Just 3 Ingredients! Naturally dairy-free, gluten-free, nut-free, and soy-free with egg-free and vegan option.This instant red raspberry sorbet recipe with photos was shared with us by the Washington Red Raspberry Commission.

Special Diet Notes: Instant Red Raspberry Sorbet

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

  • For egg-free and vegan red raspberry sorbet, you can substitute 2 tablespoons aquafaba for the egg white.
  • For paleo red raspberry sorbet, you can substitute honey for the powdered sugar.
Instant Red Raspberry Sorbet
 
Prep time
Total time
 
This speedy frozen treat is lower sugar than most, letting the sweet-tart flavor of the raspberries shine through. See the post above for ingredient notes and options.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8 servings
Ingredients
  • 18 ounces frozen raspberries
  • ¼ cup powdered sugar
  • 1 pasteurized egg white (see post above for egg-free option)
Instructions
  1. Pour the raspberries and sugar into your blender or food processor, and blend until smooth.
  2. Add the egg white and blend for 30 seconds.
  3. Serve immediately or scrape into a freezer-safe container and freeze.
Nutrition Information
Serving size: ½ cup Calories: 50 Fat: 0g Carbohydrates: 11g Sugar: 7g Sodium: 10mg Fiber: 4g Protein: 1g Cholesterol: 0mg

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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