Raspberry Sherbet (Ninja Creami)
This post may contain affiliate links. Please read our disclosure policy.
After I made my Ninja Creami Pineapple Sorbet and Peach Sorbet, this Raspberry Sherbet was a popular request by many readers.
This raspberry sherbet is naturally sweet and creamy thanks to the Greek yogurt and fresh berries, and simple to make; the freezer does most of the work!
What’s the difference between Sherbet and Sorbet?
- Sherbet contains dairy. My recipe has milk and Greek yogurt to help deliver a creamy texture, but still lighter than ice cream.
- Sorbet is dairy-free, made mainly from just fruit and some type of sugar.
I love to mix things up with these fruity sorbets and sherbets, but if you’re looking for a more traditional ice cream recipe, try my Mint Protein Ice Cream, Chocolate Oreo Protein Ice Cream, Strawberry Ice Cream, Vanilla Protein Ice Cream or any other recipe in my Ninja Creami Series.
Table Talk with Tawnie
I buy A LOT of raspberries for my kids (if you’re a parent, I know your fruit bill is as high as mine lol) and I wanted to make something yummy with our stash of raspberries. When I first tested this recipe, I didn’t use a strainer to remove the seeds and the sherbet had just an unpleasant texture because of those pesky little seeds. So be sure not to skip that step! ☺️ I am excited for you to try this warm weather treat; it’s creamy but still light and not overly rich!
- Raspberries: fresh raspberries work well in my opinion. Frozen raspberries are a little more tart than fresh. If using frozen, no need to thaw, just blend with the other ingredients, taste, and adjust before freezing.
- Milk: Adds richness and keeps the texture creamy and smooth. I use whole milk; feel free to use your favorite.
- Greek yogurt – For extra creaminess and that classic sherbet tang.
- Sugar: Adjust based on how tart your berries are. You can use honey, granulated sugar, agave syrup, etc.
- Pinch of salt: Just a touch to enhance all the other flavors. I add a pinch of salt in most of my creami recipes, it really makes a big difference!
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Blend!
Add all ingredients to a blender, and blend until smooth.
Strain the seeds
A crucial step to get the best smooth texture. I know it’s an additional step, but it’s worth it!
Freeze & spin!
Freeze the base for 24 hours, spin on the frozen yogurt setting. Respin if needed or if the edges are still icy.
Expert Tips
- Prep in advance: Make sure to allow your pint at least 24 hours to freeze before spinning.
- Respins: If your sherbet isn’t smooth and creamy after the first respin, you can respin until you get your desired consistency.
- Don’t overfill the container: Make sure not to overfill the pint container. The sherbet will expand in volume as it spins, so don’t worry if it looks like the pint isn’t initially full.
Variations / Substitutions
- If your berries are too tart, try adding an extra tablespoon of honey or sugar to the base recipe.
- No fresh raspberries? You can use frozen raspberries as well!
- To make it dairy free, sub in full-fat coconut milk and a non-dairy yogurt.
- Add in a splash of lime juice or lemon juice to balance out the sweetness.
Ninja Creami 101: The Ultimate Guide
With this ultimate guide, learn everything you need to know about the Ninja CREAMi! I’m covering frequently asked questions, helpful tips, my favorite tools, and more!
Storage / Freezing
- Before spinning: If you’ve blended and frozen the base but haven’t spun it yet, it can stay frozen for up to 1 month.
- After spinning: Once it’s been processed, it’s best enjoyed immediately for that ultra-creamy texture. But if you have leftovers, enjoy them within 1 week. When ready to enjoy again, spin it on the same settings.
FAQs
Can I make this dairy free?
Yes! You can sub in full-fat coconut milk and a non-dairy yogurt. OR, make with raspberries and water for a raspberry sorbet flavor. Start with 1/2 cup water to 1 1/2 cups of raspberries (add lemon or lime juice for brightness), and salt.
Can I use different fruits?
Yes! Strawberries and blackberries are great options, too.
Do I really have to let my pint freeze for a full 24 hours?
For the best results, I recommend letting the pint freeze for at least 24 hours. I’ve tested it after 12 hours, and although it does work, it doesn’t have as thick or creamy a consistency as when it freezes for the full 24 hours.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Raspberry Sherbet (Ninja Creami)
Ingredients
- 1 1/2 cups fresh raspberries
- 3/4 cup cup whole milk
- 1/2 cup Greek yogurt, plain, full-fat
- 2-3 Tbsp. honey, sugar, or sweetener of choice
- 1 tsp. vanilla extract
- pinch of salt
- garnish ideas: more fresh raspberries, mini chocolate chips, fresh mint
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the base ingredients to a blender: add the raspberries, milk, yogurt, honey, salt, and vanilla to a blender.1 1/2 cups fresh raspberries, 3/4 cup cup whole milk, 1/2 cup Greek yogurt, plain, full-fat, 2-3 Tbsp. honey, sugar, or sweetener of choice, 1 tsp. vanilla extract, pinch of salt
- Blend until smooth: blend for about 20-30 seconds, just until smooth.
- Strain the seeds: press the mixture through a fine mesh strainer and discard the seeds. (Set the strainer over a bowl or large measuring cup).
- Freeze: Pour the smooth mixture into an empty CREAMi™ Pint. Freeze the pint on a level surface in the freezer, with the lid off, for 24 hours. (freezing with the lid on creates a hump at the top of the ice cream, which can damage the blade, so be sure to leave it off).
- Assemble & Spin: Remove the pint from the freezer, place it in the outer bowl, and lock the lid on top. Place the bowl assembly on the motor base, twist the handle right to raise the platform, and lock it in place. Select the frozen yogurt program. Respin 1x if needed.
- Enjoy: remove the pint and enjoy right away and garnish if desired!garnish ideas: more fresh raspberries, mini chocolate chips, fresh mint
Video
Notes
- Dont skip the freezing: Make sure to allow your pint at least 24 hours to freeze before spinning. This step is crucial to the process!
- Freeze with no lid: It’s important to freeze the pint on a level surface and without the lid. If you freeze it with the lid on, it can form a hump on the top which can damage the blade when you put it in the machine to spin.
- Re-spins: If your sherbet isn’t smooth and creamy after the first re-spin, you can re-spin until you get your desired consistency.
- Don’t overfill the container: Make sure not to overfill the pint container. The sherbet will expand in volume as it spins so don’t worry if it looks like the pint isn’t initially full.
- Raspberry Sorbet version (dairy free): Start with 1/2 cup water to 1 1/2 cups of raspberries (add lemon or lime juice for brightness), and salt. Strain seeds, freeze for 24 hours, spin on the sorbet setting.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
