Sweets Archives · Jess in the Kitchen

Black Raspberry Jalapeño Sorbet

This one sounds like a wild one. A combination of flavors and techniques that perhaps don’t belong together. But I’ve been experimenting more and more with flavors and techniques that are perhaps beyond the Midwestern gal I am. So when an online foodie friend of mine (Shout out to you Mandy in the UK!) recommended I try a Black Raspberry Jalapeño Sorbet to use up our abundance of berries, I had to give it a go.

I used my Raspberry Nectarine Sorbet recipe as a jumping off point. Four cups of fruit. Some sugar and orange juice. A bit of lemon juice. Then I added the jalapeño. I am a bit of a baby when it comes to spice, so I started with one. I gave the mixture a try and thought, “Hm, I can hardly taste it.” In went a second. “No, not quite right yet.”

So I went with three jalapeños, and it seemed just right. A bit of heat and a combination of earthy flavors between the jalapeño and black raspberry. Let me tell you, I was beyond excited for this recipe!

I know it is different and perhaps not for everyone, but I hope you are willing to give this flavor combination a try! Let’s get creating!

Your Ingredients for Black Raspberry Jalapeño Sorbet

4 cups black raspberries
2-3 jalapeños, diced small
½ cup orange juice
½ cup white sugar
2 tablespoons lemon juice

Your Steps

Combine fruit and diced jalapeño. Use a blender or immersion blender to break fruit down. If I use an immersion blender, blend right in the kettle I will be heating them in. I have also liked using my large food processor. Add remaining ingredients. Blend everything together once more, making sure to break down the peppers. Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.

Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet. There are lots of options for this. You can use a blender, a food processor, or an immersion blender. I dig the immersion blender because clean up is so easy. Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go! Be sure to label and return to the freezer until you’re ready to enjoy them!

A few notes

Looking for an adult version? I found that adding ½ cup of alcohol can be fun. However, be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze.

Have a sweeter tooth? Feel free to add more sugar to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar.

Black Raspberries and jalapenos — The color!

Black Raspberry Jalapeño Sorbet

Sweet meets heat in this bold Black Raspberry Jalapeño Sorbet from Jess in the Kitchen—unexpected, refreshing, and totally irresistible.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Freeze Time 6

Course Dessert

Cuisine American

Servings servings

Equipment

Ingredients

4 cups black raspberries
2-3 jalapeños diced small
½ cup orange juice
½ cup white sugar
2 tablespoons lemon juice

Instructions

Combine fruit and diced jalapeño. Use a blender or immersion blender to break fruit down. If I use an immersion blender, blend right in the kettle I will be heating them in. I have also liked using my large food processor.
Add remaining ingredients. Blend everything together once more, making sure to break down the peppers.
Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.
Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet using a blender, a food processor, or an immersion blender.
Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go. Be sure to label and return to the freezer until you’re ready to enjoy them.

Notes

Looking for an adult version? I found that adding ½ cup of alcohol can be fun. However, be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze.

Have a sweeter tooth? Feel free to add more sugar to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar.

Keyword black raspberry, Jalapeño, raspberries, Raspberry, raspberry recipes, raspberry sorbet, sorbet, sorbet recipe

Tried this recipe?Let us know how it was!

Looking for other fun raspberry recipes?

Here are a few of my favorites! You can also check out my canning and preserving page as well as my baking page!

August 9, 2025August 9, 2025

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Blueberry Lemon Energy Balls

Well friends, these Blueberry and Lemon Energy Balls have been a brain child of mine that sat there for months. I am a big lover of all things chocolate, but recognize that not everyone has the full love that I have. I am not sure what gave me the draw to make a blueberry lemon muffin inspired energy ball, but I thought about it often even though life was busy.

After a month of dreaming, I jumped in and made my first iteration. The problem? My typical binder of peanut butter would most definitely overpower the light flavor of blueberry and lemon. What to do? I added more maple syrup and hoped that would work. The verdict from my students and family? Far too dry. Interestingly, the sweetness was off too. Back to the drawing board.

A few weeks later, I was getting my hair done and my stylist had stopped prior to my appointment to get one of those nutrition drinks and also received a sample of their energy balls: cranberry orange. She offered me one and said that they used cashew butter. “Oh my goodness! That’s what I needed! It’s a neutral flavor that definitely binds the ingredients!” What a serendipitous moment!

The new result?

LOVELY. For the lemon lovers in your life, you may want to add the zest of two lemons, but otherwise, the texture was spot on. They were just the right amount of moisture to keep them together but not too much that they are falling apart. The sweetness was on point. I made them a day or two before I went on a five day vacation and would dare say the leftovers I left in the fridge were BETTER than they were the day after I made them.

Ready to give these Blueberry Lemon Energy Balls a try? Let’s go!

Your Ingredients for Blueberry Lemon Energy Balls

2 ½ cups old fashioned oats, divided
⅓ cup maple syrup (honey would do too!)
½ cup cashew butter
¼ t salt
½ t vanilla
1 T coconut oil, melted
½ cup dried blueberries
Zest of 1 lemon
Lemon juice from one lemon
¼ cup white chocolate chips (optional)

Your Steps to Blueberry Lemon Energy Balls

Place 1 ½ cups of the old fashioned oats in a large food processor. Pulse until coarse oat flour is formed. From here, you can pour the oat flour in a bowl. BUT…if you dig doing less dishes, you can add remove the blade from your food processor and mix right in the there. I am all about less dishes and this is where I mix it up.

To the oat flour, add the remaining oats, maple syrup, salt, vanilla, and coconut oil. Stir until combined well. It may take a bit to make that happen. Finally, fold in the dried blueberries, lemon zest and lemon juice. Additionally, You can also add the white chocolate chips here if you opt to.

The mixture will be sticky. It can be chilled for 15 minutes or you can roll them out right away. Form into about one inch diameter balls using a tablespoon to measure. Place on a baking sheet and allow to chill for an hour or more before placing in an airtight container. For best results, keep refrigerated but can also travel without being chilled.