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How to make sorbet in a food processor

Raspberry Dream Sorbet

An easy-to-make homemade sorbet make right in an ordinary food processor. You don't need an ice cream maker or a lot of time, since this comes together in a snap. You can make your simple syrup ahead of time if you like, leaving it at room temperature until you're ready to make sorbet. 

Course Dessert
Prep Time 5 minutes
Cook Time 3 minutes
Wait time for simple syrup to cool 15 minutes
Total Time 8 minutes
Servings 3 cups (4 to 6 servings)
Calories 149 kcal
Author katiemorford


  • 1/2 cup water
  • 1/2 cup sugar
  • 2 1/2 cups frozen raspberries (one 12-ounce bag)
  • 2 pasteurized egg whites such as Safest Choice (or 1/4 cup pasteurized egg whites from a carton)


  1. Put the water and sugar in a small saucepan over medium-high heat and cook until the sugar completely dissolves and the liquid is clear, making a simple syrup. Pour into a glass pitcher or bowl to cool. You can expedite the cooling process by setting the simple syrup in a bowl of ice water. 

  2. Once the simple syrup has cooled to room temperature, pour it into the bowl of a food processor fitted with a metal blade. Add the frozen raspberries (straight from the freezer) and run the processor for 1 minute, scraping down the sides as needed). Add the egg whites and let it run another 1 to 2 minutes until the mixture turns light in color with a luscious texture, scraping the sides and bottoms as needed.

  3. Serve immediately (it will be very soft) or spoon it into a freezer-friendly container, cover, and freeze until firm, at least 3 hours.

Recipe Notes

If you don't have Safest Choice eggs, you can use 1/4 cup of pasteurized egg whites.