Gelupo Gelato’s Raspberry Sorbet

It’s hard to beat a raspberry sorbet! The natural flavour of the fruit comes through loud and clear, with all the sweet, sharp, intensity of the fresh berries. This recipe is from Jacob Kenedy’s Gelupo Gelato , a colourful cookbook sharing recipes for gelatos, sorbets, sherbets, granitas, semifreddos and more, gleaned from over a decade of running the popular London gelateria of the same name.

Gelupo Gelato's Raspberry Sorbet

Read our review of Gelupo Gelato by Jacob Kenedy, for more about the book.

Raspberry Sorbet

Oh WOW. Raspberry. It has to be in the top three sorbets. There is something so intense and indulgent about a raspberry, perhaps because it has survived cultivation better than other wild fruits. Where blackberries and blueberries and strawberries and apricots lost their intensity – and soul – to agriculture, raspberries, even when farmed, are viscerally red and fragrant. They’re seductive as lips – I’m blowing you a raspberry right now.
Servings 1 litre / 15 scoops
Author Jacob Kenedy


For the sorbet syrup (yields 400ml)

  • 125 g granulated or caster sugar
  • Stabiliser: 1 level teaspoon locust bean gum arrowroot or cornflour powder, or 2 tablespoons starch
  • 225 ml water
  • 50 g glucose (aka dextrose) syrup or powder, or light runny honey

For the raspberry gelato

  • 600 g fresh or frozen raspberries
  • 30 g caster sugar


To make the sorbet syrup

  • In a small bowl, stir the sugar and stabiliser powder together thoroughly.
  • Put the water and the glucose or runny honey in a saucepan. Heat gently to bring just to the boil.
  • Pour the contents of the bowl into the saucepan in a steady stream, stirring all the while with a whisk. Bring back to just boiling, then remove from the heat.
  • Leave the syrup to cool until tepid before using. (It will keep for up to a week in the fridge.)

To make the raspberry gelato

  • Blend together the raspberries, sugar and sorbet syrup.
  • Strain all or part of the mixture through a sieve into a bowl to remove the seeds – I like to strain most of it, to leave a few seeds to remind me of the raw fruit, but not so many as to annoy. (Discard the contents of the sieve.)
  • Transfer the mixture to your ice-cream machine and churn until fully firm.
  • Before serving, put the raspberry gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

This sorbet captures so fully the flavour of ripe raspberries and is a great recipe to make when the berries are in season locally.


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Kavey Eats received a review copy of Gelupo Gelato by Jacob Kenedy from Bloomsbury Publishing. Recipe shared with permission. 

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