Homemade Raspberry Blueberry Sorbet Recipe

There’s something magical about a homemade sorbet on a hot summer day. It’s light, fruity, and refreshingly simple—especially when you’re working with berries as vibrant as raspberries and blueberries. This recipe is a perfect mix of tart and sweet, and the best part? You only need a handful of ingredients and a blender. No fancy ice cream machine required.

If you’re looking for a naturally sweet treat that doesn’t rely on refined sugars or hard-to-pronounce additives, you’re going to love this. Let’s dive in.

Sweet Swaps & Ingredient Notes

This recipe calls for frozen raspberries and blueberries, a splash of water, and a bit of honey to sweeten it all up. But you’re not stuck with just honey. Want to make it vegan or avoid refined sugars? Maple syrup adds a cozy richness, while coconut sugar gives a warm, subtle caramel flavor. All of them work beautifully—just adjust to taste.

A Flavor Boost (If You’re Feeling Fancy)

If you want to give your sorbet a little something extra, try tossing in a pinch of spice. Cinnamon brings out the richness of the berries, cardamom adds a warm, floral note, and a bit of freshly grated ginger gives the whole thing a refreshing kick. You don’t need much—just enough to make your guests wonder what your secret ingredient is.

Let’s Make Sorbet

Start by adding 1½ cups each of frozen raspberries and blueberries to your blender. Pour in about ¼ cup of water and blend it up. You want a thick, smooth texture—feel free to add a bit more water if it’s too thick to blend easily. Once it’s smooth, drizzle in 3 tablespoons of honey (or your sweetener of choice) and blend again to combine.

Spoon the mixture into a loaf pan or popsicle molds and freeze for 3–5 hours. When you’re ready to serve, let it sit out for a few minutes so it softens just enough to scoop easily.

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Serving Ideas That’ll Impress

Presentation matters, especially when you’re serving something this pretty. Scoop your sorbet into chilled glass cups or bowls, and top it with fresh mint, a few whole berries, or even a sprinkle of dark chocolate shavings. Hosting a party? Serve it in hollowed-out lemon or orange halves for a playful, citrusy twist. Add a little whipped cream or shortbread on the side and you’ve got dessert done right.

How to Store It Right

Homemade sorbet is best enjoyed within the first week. Store it in an airtight container in your freezer, and here’s a pro tip: press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet before sealing the lid. This helps prevent ice crystals from forming and keeps your sorbet smooth and scoopable.

What’s In It? (Nutrition Breakdown)

A typical half-cup serving of this berry sorbet comes in at around 110 calories. It’s fat-free, high in antioxidants, and contains about 27g of carbs—most of it from natural fruit sugars and honey. You’ll also get a few grams of fiber and a small protein boost. It’s a sweet treat you can feel good about.

When to Make It

You’ll get the best flavor when raspberries and blueberries are in season, usually during the summer months. If you’re shopping fresh, go for berries that are plump, firm, and deeply colored. But frozen berries work just as well and are often picked at peak ripeness, so feel free to use whatever you have on hand.

Did You Know?

Sorbet has been around for centuries. It dates back to ancient Persia, where chilled fruit and snow were combined into sweet drinks. The idea traveled through the Middle East into Europe and eventually became the sorbet we know today—especially beloved in Italy and France. Raspberry sorbet, in particular, was a favorite among the French aristocracy for its vivid color and bold flavor. So when you’re enjoying a scoop, you’re tasting a little slice of history.

What People Are Saying

“This looks delicious and refreshing!” — Jessy @ The Life Jolie
“Wow, looks amazing and I wish I had some right now!” — Kim~madeinaday
“It’s so hot here that I could cry, and this is the only thing that looks good to me right now.” — Courtney

📄 Printable Recipe Card

Homemade Raspberry Blueberry Sorbet

Ingredients:
• 1½ cups frozen raspberries
• 1½ cups frozen blueberries
• ¼ to ½ cup water
• 3 tablespoons liquid honey (or maple syrup/coconut sugar)

Instructions:

1. Add frozen berries and ¼ cup water to a blender. Blend until smooth, adding more water if needed.

2. Drizzle in your sweetener of choice and blend again until fully incorporated.

3. Pour the mixture into a loaf pan or popsicle molds.

4. Freeze for 3–5 hours, or until firm.

5. Let sit at room temperature for 5–10 minutes before serving for easier scooping.

Storage Tip:

To keep your sorbet smooth, press a layer of parchment paper or plastic wrap directly onto the surface before sealing the container. Keeps well in the freezer for up to a week.

Homemade Raspberry Blueberry Sorbet Recipe

Just like the last sorbet, this mixture would be great in Popsicle molds for the kids (or even adults).

You could always add fresh berries into the mixture as well, or substitute for a different flavour. 

Have fun with this one!