Updated: Apr 26
This homemade Raspberry Cherry Sorbet is a light & refreshing treat that is perfect for summer. This healthy easy to make dessert only needs 4 simple ingredients, a blender, & best of all, no ice cream machine! Plus it is vegan, paleo, refined sugar-free, and gluten-free!
Traditionally, sorbets are made with fruit, sugar, and water. Those ingredients are blended then added to a ice cream machine and churned until it reaches a frozen, creamy consistency.
Frankly, I don't want to do that.
That's why I have found a method that creates airiness, creaminess, and tastes just as amazing. What is that you may be asking? Well, halfway through freezing you are just going to blend it again. Why? This creates air in the sorbet aka the perfect texture and consistency.
All you need for this Raspberry Cherry Sorbet recipe is:
Yep, it is that simple. This homemade vegan sorbet is light, refreshing, healthy, and completely customizable.
We are going to take a brief interruption for this *important* reminder. Your cell phone reception is not a substitution for human connection. Now back to the regularly scheduled programming.
Some Final Thoughts & Tips
Variations: Want to switch it up? Try substituting out the either of the berries for other fruits like mango, blueberries, or strawberries!
Sugar Substitutes: I hate to be the bearer of bad news, but sugar makes a sorbet a sorbet. The consistency & texture is quite dependent on sugar. However, since coconut milk is used in this recipe, you can get away with using less sugar. I do not recommend using maple syrup because of its strong flavor profile. That is a #nothanks.
Store it: Store your sorbet in an airtight container in the freezer for up to two weeks (I mean if it even lasts that long haha).
Want to save this recipe for later? Pin it on Pinterest HERE!