This refreshing Raspberry Lemon Sorbet Twist captures the bright tartness of lemon and the vibrant sweetness of raspberries in a creamy, icy swirl. Inspired by the beloved Cedar Crest flavor, this homemade version delivers the same zesty–fruity delight, perfect for hot days or as a light dessert after any meal.
Why You’ll Love This Recipe
This sorbet twist is naturally dairy-free, refreshingly light, and incredibly easy to prepare at home. With real fruit, clean flavors, and no complicated equipment required (an ice cream maker is helpful but optional), it’s a dessert that tastes gourmet while remaining accessible. The beautiful swirl of two contrasting sorbets also makes it visually appealing for gatherings, parties, or simply treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lemon Sorbet
1 cup water
1 cup granulated sugar
1/2 cup corn syrup
3/4 cup lemon juice (preferably freshly squeezed or high-quality concentrate)
1/4 teaspoon citric acid (optional, for extra tang)
1/8 teaspoon guar gum
1/8 teaspoon xanthan gum
1/8 teaspoon locust bean gum
1 teaspoon natural lemon flavor
Raspberry Sorbet
1 cup water
1 cup granulated sugar
1/2 cup corn syrup
2 cups raspberries (fresh or frozen)
2 tablespoons sugar (to macerate berries)
1/2 teaspoon pectin
1/2 teaspoon citric acid
1/4 cup raspberry juice or purée (for enhanced flavor and color)
1/8 teaspoon guar gum
1/8 teaspoon xanthan gum
1/8 teaspoon locust bean gum
1 teaspoon natural raspberry flavor
Directions
In a saucepan, combine water, sugar, and corn syrup for the lemon sorbet. Heat gently until the sugar dissolves completely. Remove from heat and cool.
Stir in lemon juice, citric acid, natural lemon flavor, and stabilizers (guar gum, xanthan gum, locust bean gum). Blend briefly with an immersion blender to fully disperse the stabilizers. Refrigerate for 2–4 hours.
For the raspberry sorbet, macerate the raspberries with 2 tablespoons sugar for 10 minutes, then purée and strain out seeds (optional).
In a saucepan, heat water, sugar, corn syrup, raspberry purée, pectin, and citric acid. Simmer gently for 2–3 minutes. Remove from heat and cool completely. Add stabilizers and raspberry flavor; blend until smooth. Refrigerate 2–4 hours.
Churn the lemon sorbet in an ice cream maker until thick and slushy. Transfer to a chilled container.
Churn the raspberry sorbet in the same way.
Layer the sorbets alternately into a freezer-safe container to create the twist effect. Use a spatula or spoon to lightly swirl the two flavors together without over-mixing.
Freeze for at least 4 hours before serving.
Servings and timing
This recipe yields approximately 6 servings (2/3 cup each), matching the typical serving size of commercial sorbet.
Prep time: 20 minutes
Chilling time: 2–4 hours
Churning time: 20–25 minutes per sorbet
Freezing time: 4 hours
Variations
Add lemon zest to enhance citrus intensity.
Use a blend of raspberries and strawberries for a sweeter berry twist.
Replace corn syrup with honey for a more natural sweetness (texture will vary slightly).
Add a hint of mint to the lemon layer for a refreshing herbal note.
Storage/Reheating
Store sorbet in an airtight freezer-safe container for up to 2 months. Press parchment paper directly onto the surface to prevent ice crystals.
Allow the sorbet to sit at room temperature for 5–10 minutes before scooping to soften slightly. No reheating is required.
FAQs
How do I keep homemade sorbet soft?
Stabilizers like guar gum, xanthan gum, and locust bean gum help maintain scoopable texture, similar to commercial sorbets.
Can I make this recipe without corn syrup?
Yes, you may replace it with sugar or honey, though the sorbet may freeze harder.
Do I need an ice cream maker?
No. You can freeze the mixture and stir every 30 minutes for 3 hours, though the texture will be less smooth.
Can I use bottled lemon juice?
Yes, as long as it is pure lemon juice without additives.
Can I use frozen raspberries?
Absolutely. Frozen raspberries work perfectly and often provide better color.
Why do you add citric acid?
Citric acid enhances tartness and helps mimic the flavor intensity found in commercial sorbets.
What is the purpose of pectin in the raspberry sorbet?
Pectin improves texture and helps the sorbet maintain body and smoothness.
How do I make the swirl look cleaner?
Layer the sorbets while both are soft and freshly churned, then swirl gently with a spoon.
Can I reduce the sugar?
Sorbet relies on sugar for texture. Reducing too much can cause icy results, so adjust cautiously.
How long does the sorbet take to freeze fully?
About 4 hours after layering, depending on your freezer.
Conclusion
This homemade Raspberry Lemon Sorbet Twist brings together the iconic combination of tangy lemon and sweet raspberry in a refreshing, beautifully swirled dessert. With simple ingredients and clear steps, you can recreate a treat that tastes vibrant, clean, and satisfying—perfect for warm days, celebrations, or anytime you want a light yet flavorful indulgence.
This Raspberry Lemon Sorbet Twist blends sweet raspberries and tart lemon into a refreshing, creamy, and dairy-free frozen treat. Inspired by the Cedar Crest classic, this homemade swirl delivers vibrant flavor and eye-catching presentation—no special equipment required.
Ingredients
Lemon Sorbet:
1 cup water
1 cup granulated sugar
1/2 cup corn syrup
3/4 cup lemon juice
1/4 tsp citric acid (optional)
1/8 tsp guar gum
1/8 tsp xanthan gum
1/8 tsp locust bean gum
1 tsp natural lemon flavor
Raspberry Sorbet:
1 cup water
1 cup granulated sugar
1/2 cup corn syrup
2 cups raspberries (fresh or frozen)
2 tbsp sugar (for macerating)
1/2 tsp pectin
1/2 tsp citric acid
1/4 cup raspberry juice or purée
1/8 tsp guar gum
1/8 tsp xanthan gum
1/8 tsp locust bean gum
1 tsp natural raspberry flavor
Instructions
For the lemon sorbet, combine water, sugar, and corn syrup in a saucepan. Heat gently until sugar dissolves. Remove from heat and cool.
Add lemon juice, citric acid, lemon flavor, and stabilizers. Blend briefly with an immersion blender. Chill for 2–4 hours.
For the raspberry sorbet, macerate raspberries with 2 tbsp sugar for 10 minutes. Purée and strain (optional).
In a saucepan, combine water, sugar, corn syrup, raspberry purée, pectin, and citric acid. Simmer 2–3 minutes. Cool completely.
Stir in raspberry juice, stabilizers, and raspberry flavor. Blend well and chill 2–4 hours.
Churn lemon sorbet in an ice cream maker until thick and slushy. Transfer to a chilled container and freeze lightly.
Churn raspberry sorbet similarly. Layer both sorbets alternately into a container.
Swirl gently with a spoon for a twisted effect. Freeze 4 hours until fully set.
Notes
Add lemon zest to intensify citrus flavor.
Use frozen berries for better color and availability.
Honey can replace corn syrup, though texture may change.
Let sorbet sit at room temp for 5–10 minutes before scooping for best texture.
No ice cream maker? Stir manually during freezing every 30 minutes for 3 hours.
