Raspberry Yogurt Sherbet Recipe with Greek Yogurt

Frozen solid in 24 hours. No ice cream maker except the CREAMi. Just raspberries, yogurt, honey—five minutes of blending and you’re waiting.

Why You’ll Love This Raspberry Yogurt Sherbet

No bake dessert. Seriously. Mix, blend, freeze overnight, spin it. Tastes like actual fruit. Not that chalky sherbet from a box. Raspberries are the whole thing here. Healthy enough to eat twice in one sitting without feeling like you ruined dinner. Greek yogurt, honey, real frozen raspberries. Summer dessert that works when it’s 95 degrees outside and you can’t turn on the oven. Cold. Done. Eat it. Dense but not heavy. Creamy without being ice cream. The straining part matters — seeds gone, texture smooth. CREAMi makes it work but you don’t need one. Ice cube trays and a food processor does it fine.

Ingredients for Homemade Sherbet with Honey and Vanilla

Frozen raspberries. Not fresh. Frozen holds up better, costs less, works year-round. Greek yogurt—the thick kind. Full fat. Not the watery stuff. Half a cup’s enough. Whole milk. Three-quarters of a cup. That ratio keeps it from getting too icy. Wildflower honey. Three tablespoons. Not agave, not regular honey. Wildflower tastes less sharp. Kosher salt. Just one-eighth teaspoon. Sounds tiny but it cuts through the sweetness. Vanilla extract. Pure. Not the imitation stuff. One teaspoon. Changes everything.

How to Make Frozen Yogurt Sherbet

Dump everything in the blender. Raspberries, milk, yogurt, honey, salt, vanilla. Don’t overthink the order. Just go.

Blend 25 to 35 seconds. Stop watching at 30. You’ll see the moment it turns pink—that’s when the raspberries actually break down. Keep going past that and you’re crushing the seeds into powder. You don’t want that.

Pour the whole thing through a fine mesh strainer. Set it over a bowl. Press it with a spatula—not gently. Push. Get every bit of juice out. The solids left behind are the seeds. Discard them. This step sucks but it’s why the sherbet tastes smooth, not crunchy.

Transfer the strained liquid into the CREAMi pint up to the fill line. Don’t use the lid yet. Freezing with the lid on traps moisture and forms ice peaks that the blade can’t break. Flat surface. 23 to 25 hours minimum. It should be solid all the way through but not frostbitten white.

Once it’s frozen solid, assemble the pint in the outer bowl. Lock the lid tight. Place it on the motor base, twist to raise the platform so the blade lines up with the frozen block. Select the Frozen Yogurt program. Let it spin until it’s smooth. If it’s still icy or crumbly, use Respin once. Don’t do it twice or it’ll get too soft.

How to Get Creamy Frozen Yogurt Sherbet Texture

The straining makes the difference. Seriously. Every bit of seed gets left behind, so when it freezes and spins, you get something actually creamy instead of chunky.

The milk ratio matters too. Three-quarters cup, not a full cup. That’s what keeps it dense. Too much milk and it spins into a slushie. Too little and it doesn’t blend smooth. Start there. Next time you make it, adjust if you want it thinner.

Freezing flat is non-negotiable. The lid traps condensation. Moisture freezes on top and the blade hits that peak first instead of the smooth block underneath. Takes longer to get a smooth result. Maybe doesn’t happen if you’re patient, but why bother.

Spin it in the CREAMi set to Frozen Yogurt, not sorbet or any other mode. That program’s paced for this texture specifically. Everything else spins it too hard or not enough.

Raspberry Sherbet Tips and Common Mistakes

Don’t skip the straining. I know it’s annoying. You’ll bite into a seed in frozen sherbet and regret it instantly.

Blend for 25 to 35 seconds. Not 45. Not “until it looks smooth.” Thirty seconds usually does it. You’ll see the color change from dark red to bright hot pink. That’s the signal. Stop there.

If you don’t have a CREAMi, pour the strained mix into ice cube trays. Freeze overnight. Dump the cubes into a food processor and pulse until it looks like sherbet. It’ll be grainier but it’ll work. Not the same texture but close enough for summer.

Remove the pint from the freezer, scoop immediately. Don’t let it sit while it softens. Eat it frozen or put it back in the freezer upright with the lid on. It’ll refreeze fine but the texture changes after you’ve spun it once—gets a bit icy if it sits open.

Garnish with fresh raspberries if you want. Mint leaves. Lime zest adds a nice sharp edge. Chopped pistachios too. None of it’s necessary but it looks better and adds something.

The freezing time is 24 hours because that’s actually how long it takes to freeze solid in a normal freezer. Maybe your freezer’s colder and it’s 22 hours. Maybe it’s slower and it’s 26. Check at 23 hours. Should be fully hard.

Raspberry Yogurt Sherbet Recipe with Greek Yogurt

By Emma

Prep:

15 min

Cook:

0 min

Total:

24h 15min

Servings:

1 pint

Ingredients

• 1 cup frozen raspberries
• 3/4 cups whole milk
• 1/2 cup Greek yogurt
• 3 tablespoons wildflower honey
• 1/8 teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Method

1. 1 Start with raspberries, milk, Greek yogurt, honey, salt, vanilla in blender jar. Used 3/4 cup milk instead of full cup; keeps sherbet dense not too runny—adjust by eye if you want thinner mix.
2. 2 Blend 25 to 35 seconds. Stop as soon as mixture turns vibrant pink and raspberries break down fully. Over-blending crushes seeds too much; we want minimum crunch after.
3. 3 Pour mix through fine mesh strainer set over bowl. Press firmly with spatula to get all juice out. Discard seeds. Straining crucial—no one wants tweezing raspberry seeds out frozen sherbet.
4. 4 Transfer strained liquid into empty CREAMi™ Pint up to fill line. Leave pint lid OFF; freezing with lid traps moisture and forms peak that ruins blade. Freeze flat surface for 23-25 hours minimum. Check texture; should be fully solid but not frostbitten.
5. 5 Once frozen solid, assemble pint in outer bowl, lock lid tight. Place on CREAMi™ motor base, twist to raise platform so blade meets pint frozen block perfectly.
6. 6 Select 'Frozen Yogurt' program. Let motor spin, scraping sherbet smooth. If icy chunks or crumbly, use 'Respin' once. Don’t overdo respin or sherbet gets too soft.
7. 7 Remove pint, scoop immediately. Garnish with fresh raspberries or mint leaves if desired. Lime zest or chopped pistachios add nice sharp edge. Eat fast or return to freezer upright with lid on.
8. 8 If no CREAMi™, pour strained mixture into ice cube trays for frozen raspberry yogurty cubes. Blend briefly in food processor once frozen to mash into sherbet-like texture.

Nutritional information

Calories

180

Protein

6g

Carbs

28g

Fat

5g

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Frequently Asked Questions About Raspberry Yogurt Sherbet

Can you make this without a CREAMi? Ice cube trays. Freeze them overnight. Pulse in a food processor until it looks like sherbet. Not the same smooth texture but it works.

How long does it keep in the freezer? Two weeks, maybe three. After that it gets icy. Eat it sooner.

Can you use fresh raspberries instead of frozen? Works. But frozen’s cheaper and they’re already broken down from freezing. Fresh means more blending time. Not worth the extra cost.

What if it’s too icy after freezing? Your freezer’s too cold or you left it in too long. Next time, check at 23 hours instead of waiting the full 24. Also, make sure the pint lid’s off while it freezes.

Can you substitute the honey? Agave works. Maple too. Not as good as wildflower but it works. Skip regular honey—too harsh.

Why strain out the seeds? Because frozen raspberry seeds are weird to bite into. The straining takes 5 minutes and saves you from tweezers in your teeth later.

Is it actually healthy? It’s Greek yogurt and raspberries with a bit of honey. No added sugar, no weird ingredients. Healthier than ice cream, same calorie range as regular sherbet. Doesn’t taste like it’s trying to be healthy.

Can you make it less dense? Use the full cup of milk instead of three-quarters. Or add a splash more milk before freezing. Makes it spin smoother and taste less heavy.