This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

hand holding a cone of vegan raspberry sorbet

The Story Behind This Vegan Raspberry Sorbet Recipe

Raspberry sorbet will forever taste like vacation to me. I’ve been known to eat ice cream every. single. day. while on vacation. It’s what vacations are all about! Though when I had to cut dairy out of my diet, I was SO sad to have to leave behind my daily vacation ice creams. Raspberry sorbet was first introduced into my life as a way to fill that ice cream void. However, I quickly became obsessed and excited to order raspberry sorbet over tummy ache-inducing, dairy-filled ice cream. I just can’t get enough of the sweet yet tart flavor of a good cone of raspberry sorbet.

Over my last few dairy-less years, I guess you could say that I’ve become a sort of raspberry sorbet snob. I can lick out the good sorbets, and the not-so-good sorbets. To me, raspberry sorbet should be sweet but not too sweet. It should tastes like fresh, not artificial, raspberries. And most importantly, it should contain a subtle chunks of fresh raspberries throughout.

This vegan raspberry sorbet recipe is not only a way for me to enjoy the taste of vacation at home. But it’s also a way for me to make (in my opinion) the most PERFECT cone of raspberry sorbet EVER. I also figured, since I’m making this myself, I might as well make it healthier too! With the help of fresh raspberries, maple syrup, and a touch of lemon juice – I’ve managed to make a raspberry sorbet that entirely vegan and refined sugar-free. I also don’t have enough space in my one bedroom apartment for an ice cream machine, so it’s a no-churn recipe too! This vegan raspberry sorbet is probably the easiest thing you’ll make all week. It’s also healthy enough to enjoy for breakfast if you’d like!

What You Need To Make Vegan Raspberry Sorbet

Frozen Raspberries – As I said earlier, so many ice cream shops make/sell sorbet using artificial fruit flavors. And we will have none of that over here at SDHB! Easy to acquire frozen raspberries are the star of this show. You can either purchase pre-frozen raspberries or fresh raspberries, then freeze them yourself. To freeze fresh raspberries, lay them in a single layer on a baking sheet lined with parchment paper. Transfer them to the freezer for 2-3 hours or until frozen solid. You can then go straight into using them to make this vegan raspberry sorbet. Or, you can store them in an airtight container in the freezer to use later on.

Maple Syrup – A little bit is all you’ll need to lightly sweeten this vegan raspberry sorbet! Maple syrup is a natural sweetener, which yields more vitamins and minerals than its refined counterparts. If you don’t have maple syrup, you can use honey or simple syrup instead.

Lemon Juice – This ingredient is totally option, though I recommend it. Lemon juice brings out the freshness of the raspberries. It also contributes to that perfect balance between tart and sweet in this non-dairy recipe.

Adjust This Recipe To Your Diet

Make it Sugar-Free: Feel free to leave the sweetener out of this recipe altogether, if you’d like! The raspberries have enough natural sugar on their own to sweeten this vegan raspberry sorbet.
Use A Different Fruit: You can swap the raspberries out for your favorite frozen berry – strawberries, blueberries, or even blackberries would make great substitutions.