This Ninja Creami Raspberry Sorbet delivers pure, punchy raspberry flavor in a smooth, vibrant scoop. The berries are gently simmered, blended into a silky smoothness, and then spun into a refreshing frozen dessert with just a hint of vanilla. One taste of this raspberry sorbet recipe and those icy, bland store-bought cartons won’t even tempt you.
If you’ve ever been disappointed by icy, bland sorbet, this Ninja Creami Raspberry Sorbet recipe is for you.
Sorbet is one of my favorite snacks. I like to pre-freeze single-scoop portions for when I want a sweet treat with zero guilt.
When I tested this raspberry sorbet in my ninja creami the first time, I wanted something light, fruity, and packed with flavor. This version delivers and is sure to become a go-to in your Creami recipe repertoire.
Craving strawberries? Don’t miss my Ninja Creami Strawberry Sorbet, Strawberry Protein Ice Cream, and Strawberry Ice Cream. And if you are craving citrus, my Orange Sorbet and Lemon Sorbet can’t be beat!
Simple Ingredients
Sweetener
I recommend regular sugar here. I’ve tested this Ninja Creami Raspberry Sorbet with both sugar and allulose. Sugar gives you a slightly firmer freeze and a classic sorbet texture, but if you are looking for sugar-free sorbet, allulose works well and is your best sweetener option. I don’t recommend using Swerve, because it crystallizes when frozen. If you want to use agave syrup or maple syrup you can, but it does impact the texture slightly.
Water
This looks like a small amount, and it is. But don’t skip it. I tested the raspberry sorbet Ninja Creami recipe without water once, thinking the berries would release enough juice. The mixture was too thick to cook evenl,y and this made it harder to strain. That little splash helps everything macerate and break down properly.
Fresh Raspberries?
I use frozen raspberries here because I usually find them cheaper. If you want to use fresh berries, you will want to add a bit more water when they are cooking and you may need to cook them a bit longer for them to break down. Use the process photos below as a guide.
How to Make Raspberry Sorbet in the Ninja Creami
See the recipe card below for the full recipe.
Tips & Tricks for Ninja Creami Raspberry Sorbet
- Strain the seeds for the best texture. Seeds are the biggest texture complaint in any raspberry sorbet Ninja Creami recipe. Press firmly through a wire-mesh strainer. I recommend gently pushing the seeds with the back of a spoon to speed up the process.
- Freeze for 24 hours. An uneven or partially frozen base is the top reason a Creami sorbet recipe turns crumbly.
- Expect a powdery texture after the first spin. That’s normal. Use the Re-Spin function once or twice until the raspberry sorbet recipe Ninja Creami smooths out.
- Adjust sweetness before freezing. Frozen desserts taste less sweet once spun. Taste the base warm and make it slightly sweeter than you think. If it is already sweeter than you would like, a tablespoon of lemon juice can be added to balance it out.
Ninja Creami Raspberry Sorbet with Frozen Raspberries
Equipment
- Blender
Ingredients
- 4 cups frozen raspberries
- ⅓ cup sugar or allulose
- ¼ cup water
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Stir together the raspberries, sweetener, and water in a saucepan. Let macerate (sit) for 10 minutes, stirring occasionally. Cook over medium-low heat for 8 to 10 minutes.
- Remove from heat, and let cool. Transfer to a blender or food processor and process for 1 minute. Pour through a wire-mesh strainer, and discard the solids. Stir in the vanilla and transfer to a Creami pint container.
- Cover with the storage lid and place in the freezer for 24 hours.
- Remove the lid from the container and place it on the Ninja creami machine. Select the sorbet setting on your Ninja Creami machine and process. Respin for a more creamy texture.
Leave a Comment & Rate this Recipe