Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)

A smooth, scoopable raspberry sorbet that uses honey as the only sweetener. This recipe is tailored for the KitchenAid ice cream maker attachment.

• Yeld:* ~1.0–1.2 L (about 6.8 scoops)
• Active time: 20–30 min • *Freeze/Chill: 16–18 hrs total (bowl + final set)

Ingredients

• 500 g raspberries (fresh or frozen; about 4 cups)
• 120 ml runny honey (about 1/2 cup), plus more to taste
• 180 ml water (3/4 cup)
• 1 tbsp fresh lemon juice
• Optional, for softer scoops: 1-2 tbsp vodka or raspberry liqueur
• Optional, for extra smoothness: 1 tsp light corn syrup or glucose syrup

Equipment

• KitchenAid stand mixer with Ice Cream Maker bowl and dasher
• Fine-mesh sieve (recommended for seedless texture)
• Blender or food processor
• Freezer-safe lidded container

Method

1. Freeze the bowl* Place the KitchenAid ice cream maker bowl in the coldest part of your freezer for AT ELEAT 15 hours (overnight works best). It must be fully frozen before churning.

2. Make a honey syrup Warm the water in a small saucepan (do not boil). Stir in the honey until completely dissolved and homogeneous. Remove from heat and cool to fridge-cold

3. Puré the fruit Blend the raspberries until smooth. For a silkier sorbet, press the purée through a fine-mesh sieve to remove seeds (optional but recommended).

4. Mix & chill the base* Whisk together the raspberry purée, COLDJ honey syrup, lemon juice, and alcohol/corn syrup if using. Taste the mixture--raspberries vary; add 1-2 tbsp more honey only if needed.
   Chill the base in the refrigerator for 1-2 hours until thoroughly cold.

5. Churn* Assemble the frozen bowl and dasher on the mixer. Set speed to Stir (low). With the mixer running, pour in the chilled base. Churn 20–30 minutes until thick and the dasher leaves trails (soft-consistency).

6. Firm up Transfer to a lidded container, press parchment onto the surface to limit ice crystals, and freeze 2–3 hours until scoopable.

Tips & Troubleshooting

• Too firm after freezing? Rest the container at room temp 5-–10 minutes before scooping.
• Iciness: Make sure both the bowl and base are fully chilled before churning. A teaspoon of glucose/corn syrup or a tablespoon of alcohol can help inhibit large ice crystals.
• Sweetness check: Cold dulls sweetness. Aim for just-barely-too-sweet when the base is at fridge temp; it will taste perfect when frozen.
• Variations: Swap 25-50% of the raspberries for strawberries or mango; keep lemon juice for brightness.

Nutrition note

Honey is sweeter than sugar; this recipe uses less sweetener by volume than a typical sugar-based sorbet while keeping texture pleasantly soft.

Enjoy!