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Homemade Sorbet in 5 Minutes (No Machine)

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Hi Bold Bakers!

The weather is starting to heat up here in Los Angeles so I’m getting ready for a season full of frozen treats!

The recipe that seemed to ignite your love of Big & Bold frozen desserts was my 2 Ingredient No Machine Ice Cream Recipe.  It’s an Ice Cream that is made simply with Whipped Cream and Condensed Milk. The results are a light and fluffy blank canvas to which you can add any flavors your heart desires.

My Homemade Sorbet is made using the exact same logic and engineering as my ice cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!

By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.

Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make you own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.

Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.

Now that you know the basis for my recipe, you’ll find below 5 incredible flavor ideas featured in my Homemade Sorbet video. Be sure to check them all out and feel free to experiment to create any new favorites.

Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below. Plus, you can make your own Sorbet Labels with my template here.

1. Homemade Raspberry Sorbet in 5 minutes (No Machine)

Sometimes simplicity is the best option because this flavor is like a burst of fresh raspberries in every creamy bite. Find my Raspberry Sorbet recipe here.

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2. Homemade Cantaloupe & Mint Sorbet in 5 minutes (No Machine)

When I think of sorbet it conjures images of lovely fresh flavors and that’s exactly what this one is all about. You can find my Cantaloupe & Mint Sorbet recipe here.

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3. Homemade Strawberry & Lime Sorbet in 5 minutes (No Machine)

A zest of a lime can lift any flavor into something extraordinary so just wait until you taste this Strawberry & Lime Sorbet. Find my Strawberry & Lime Sorbet recipe here.

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4. Homemade Mango & Passion Fruit Sorbet in 5 minutes (No Machine)

Combining these two sweet and unique fruits in one dessert is a tropical double whammy for your taste buds. Find my Mango & Passion Fruit Sorbet here.

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5. Homemade Chocolate & Banana Sorbet in 5 minutes (No Machine)

Don’t be fooled, sorbet doesn’t have to be just fruit flavors. This one is a rich decadent treat for any chocolate lover. Find my Chocolate & Banana Sorbet recipe here.

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148 Comments

  1. Mustafa on July 1, 2017 at 2:51 pm

    Hello gemma
    I just want to ask you
    When you make sorbet and nuts butter in the food processor do you use thr original blade that use for meat and vegetables and other things or there is a special blade, because some people told me that this things will spoil the blade because they are too hard
    And another question
    Could i blend frozen fruits with a Blender

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2017 at 2:46 am

      Hi Mustafa,
      I use the steel blade of the processor for everything really. I have a good food processor and it takes all I throw at it!
      Blending frozen fruit in a blender is tricky as it needs a start, and usually this will be a liquid, such as milk for a milkshake, fruit juice etc.
      It is easy to ask too much of a blender, you need to give it some help, if you get it wrong it will seize, and the motor will suffer. This is why I use a processor for most things, the size of the bowl allows almost any food to be processed and all at the same time. This is the difference,
      Gemma 🙂

  2. CL on June 27, 2017 at 5:58 pm

    Hi Gemma!

    I would like to try using durian in my sorbet, but I’m afraid the sweetness of the condensed milk might be overpowering. Is there anything to bring out the flavor of the durian (or would just durian be alright)? And if I were to use only durian, what would the ratio of durian to condensed milk be?

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2017 at 3:43 am

      Hi there,
      I do not have access to this amazing fruit, it does not travel well, as you probably know.
      I think you can experiment with this. milk will not condense without sugar, it is a caramelized milk really, brought to soft ball stage, which is what thickens it.
      Durian is a very strong flavor, and I do not know what would further enhance it, I am sorry. My instinct would say lime, but that may not be right!
      Thank you for being in touch,
      Gemma 🙂

  3. Caroline on June 9, 2017 at 2:01 pm

    Hi Gemma!

    Could you put frozen watermelon into a sorbet? Do you think the flavor would come through well as a sorbet? I have extra frozen watermelon that I don’t know what to do with.

    Thanks!!!
    Your #1 fan,
    Caroline

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2017 at 4:03 am

      Hi Caroline,
      This sounds delicious, and I would not waste it. Yes, you could make a sorbet with this, but be careful about the seeds, you do not need to be processing these!
      Add something to lift the flavor, zest of a well washed lime/lemon/orange will do it!
      this is a high water content fruit, and so may be a little icy, but it will be refreshing and delicious. good luck with this!
      Gemma 🙂

  4. D_Mo_Wayne_PA on May 29, 2017 at 12:45 pm

    This is my favorite video!

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2017 at 3:41 am

      Hi there,
      Thank you for letting me know, great rhat you are with us, i appreciate it,
      Gemma 🙂

  5. Ryan Johnson on May 20, 2017 at 8:34 am

    You can dehydrate a pear and use it that way by extracting the water?

  6. Profile photo of Hally L Phanbuh Hally L Phanbuh on May 14, 2017 at 10:37 pm

    CHOCOLATE & BANANA SORBET IN 5 MINUTES (NO MACHINE),
    can we use a fresh banana instead of frozen banana

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2017 at 7:00 pm

      great question! you need frozen as it blends up really thick when frozen.

      Slice up a few bananas, pop them into the freeze for 2 hours and then use for your sorbet 🙂

  7. Noepiece on May 12, 2017 at 9:01 am

    Can I use frozen raisins too? And maybe banana alone? What would the taste taste like?

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 3:22 am

      Hi there,
      Frozen raisins will be too sweet for this, and not the right texture.
      Banana will be good. This works really well as a frozen yogurt too, use full fat Greek/strained yogurt for best results,
      Gemma 🙂

      • Ryan Johnson on May 14, 2017 at 5:30 am

        Lime and coconut, berry crumble, egg nog, butterscotch ripple, raspberry cheesecake. All of these are more or less are variations of the existing sorbets or ice creams I’ve seen you you make Gemma. I have a few more ideas too but it’s early in Vancouver and my brain just isn’t working yet😆

        • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 3:26 pm

          All great ideas Ryan. Keep them coming 🙂

      • Ryan Johnson on May 14, 2017 at 6:48 pm

        I’ve submitted a few but I’ve come up with 16 more. Cream cheese and carrot cake, chocolate and malt balls, pistachio and maraschino cherries, lemon merangue pie/ Graham wafers, orange and mango, blackberry and plum, chocolate and Skor bars, butterscotch ripple, key lime pie and graham wafers, lychee and nectarine, vanilla and cherries jubilee and I’m sure I forgot a few

        • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 3:26 pm

          awesome! really creative 🙂

  8. Ryan Johnson on May 8, 2017 at 10:29 pm

    I’m simply dumbfounded. I’ve made sorbet the old school way that takes so long and can be so messy with simple syrups etc. I have extreme dietary limits but sorbet is on the menu. Are you planning on making more? Citrus makes amazing sorbets, as does Concord grape, kiwi/lime sounds delish, but you are far more creative than I am, so I would love to see more recipes, please😊 Thanks Ryan🇨🇦

    • Profile photo of Gemma Stafford Gemma Stafford on May 9, 2017 at 1:44 am

      Hi Ryan,
      Yes, the traditional sorbet is fabulous, an citrus would be a favorite of mine too. The problem with my method is that it relies on a fleshy fruit, in order to ensure a smooth finish. The condensed milk is also low in water content, so freezes smoothly.
      The water content in the citrus freezes like ice, and will form crystals, unless it is churned or whisked through the freezing process, this fines down the ice crystals, and suspends them.
      for kosher salt read Sea Salt, not refined table salt – this is really what this means.
      Durian!! Jury out, I do not think I will be trying it!
      Thank you for your input, I am happy that oyu are with us,
      Gemma 🙂

      • Ryan Johnson on May 14, 2017 at 6:53 pm

        Perhaps a bit of alcohol like orange liqueur or the like would make the ice crystals smoother in the case of icy citrus? It surely wouldn’t take much and would add another dimension of flavour? Thoughts?

        • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2017 at 7:16 pm

          FoYes absolutely add a teaspoon or 2 of a liquor and that will help a lot. Good idea.

          Gemma.

  9. Shea on April 8, 2017 at 5:28 pm

    This looks amazing! Can you put these recipes in a ice cream maker too? My kids love make ing ice cream with me, and I’m afraid it would be to hard for them because my boys are too young. Have any advice on this Gemma? Thank you in adavance! ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 9, 2017 at 4:18 am

      Hi there,
      Yes, but unnecessary! how about using the frozen yogurt recipes in the churn! you can use a natural yogurt as long as you churn it. greek yogurt/strained yogurt if not,
      Gemma 🙂

  10. Joanne on February 15, 2017 at 2:22 pm

    Hi Gemma,

    I love your recipes and watch your channel all the time.
    I was wondering if the condensed milk can be substituted for corn syrup or glucose for a dairy free and coconut free version.

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 8:55 am

      Hi Joanne,
      You can use just fruit, with glucose/cornsyrup/honey to make a great sorbet too. Try one Mango, frozen in chunks, add a little sweetener (honey) and a tablespoon of water and blitz! This is an experiment, it is worth a shot,
      Gemma 🙂

      • Ryan Johnson on May 8, 2017 at 10:35 pm

        I’ve seen corn syrup used but always with kosher salt for some reason. I’ve read hundreds and hundreds of recipies. Hope that helps, maybe Gemma knows why?

  11. Profile photo of Clumsyfoodie Clumsyfoodie on January 19, 2017 at 11:57 am

    Hi Gemma,
    Thanks so much I love your recipes. Your non-dairy icecream turned out brilliantly for me!! Unfortunately though my mango Sorbet turned out sickly sweet and not tasting much of mango at all. I have a habit of putting less sugar in recipes than a recipe specifies anyway, so any ideas where or how I went wrong?? Thanks in advance!

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 3:03 am

      Hi Melissa,
      This may have been down to the flavour of your fruit. Ad a citrus to it to bring out the flavour of the mango, lime is perfect for this. I would also add some of the lime zest, wash the fruit carefully before you grate it though, then a little of the juice too. Should be perfect. It is about balancing the sugar in the condensed milk,
      Gemma 🙂

  12. Nanda on December 10, 2016 at 8:18 am

    Hi gemma! I used this recipe with tropical fruit (I live in tropical country,tho), like avocado, papaya, durian, sapodilla, and rose apple. it tasted delicious! and my family asked me to use this recipe for business. can i ask your permit, please?

    • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 3:01 am

      Hi Nanda,
      There is no such thing as an original recipe, they are all based on other recipes, traditional recipes etc.
      Plagiarism is a different thing, it is passing off other people’s work as your own, in a publication, online etc.
      When I take inspiration from another printed recipe I tend to say so, I do not copy directly from anyone. So, all this is by way of saying you can certainly make the recipe, and sell it, but you cannot write it as your own. I hope this is clear, it is important for you to know this,
      Gemma 🙂

    • Ryan Johnson on May 8, 2017 at 10:39 pm

      Durian sorbet? I’m curious if it smells so strongly when it’s frozen, because it’s overwhelming when it’s not? Thank you😊🇨🇦

  13. Nay on December 9, 2016 at 11:52 pm

    Hi Gemma,
    I tried out strawberry sorbet and it turned out really well. Thanks so much for easy recipe. I and my kids always watch your blog. By the way, what food processor you would recommend for baking and making ice cream. My blender does not work well. Thanks so much.

    • Profile photo of Gemma Stafford Gemma Stafford on December 10, 2016 at 2:06 am

      Hi there Nay,
      Thank you, and your kids, for being with us. I am happy that you are enjoying the recipes.
      I use a range of mixers and processors, but withing two brands, KitchenAid, and Cusinart, both of these are good quality and will last a lifetime with careful use at home. They are on the higher side of the price range but so worth it, you get what you pay for with kitchen appliances!
      Gemma 🙂

  14. Profile photo of xAnnat xAnnat on November 25, 2016 at 11:42 am

    And can u please give me a recipe for it. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 1:05 pm

      Hi there, i am not sure what you mean. all of the recipes are here on the website, Gemma 🙂

  15. Profile photo of xAnnat xAnnat on November 25, 2016 at 7:28 am

    Hi Gemma! Can I do the same recipe with cherries? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 1:23 pm

      I think you could try this. This recipe relies on fleshy fruits, so you can experiment with a small portion,
      Gemma 🙂

  16. eveiyn on November 17, 2016 at 9:20 am

    please advise me if I don’t want to put the condensed milk on my sorbet
    what should put instead

    • Profile photo of Gemma Stafford Gemma Stafford on November 18, 2016 at 6:35 am

      This recipe is designed to use condensed milk! If you wish to leave this out then you need to use a traditional method, which will require churning, Gemma 🙂

      • Ryan Johnson on May 8, 2017 at 10:43 pm

        As someone who has long suffered with the long way of making sorbet, which tastes great, you can make a simple syrup 1 cup water 1 cup sugar of choice and there’s your sweetener. It will require an ice cream maker/machine though. I think Gemma is right on myself👍🇨🇦

  17. TN on November 6, 2016 at 10:52 am

    Hi Gemma, would pomegranates work well with this recipe? I was thinking of juicing some pomegranates, but not sure if the resulting sorbet would turn out too icy.

    P.S. Love how clear and easy-to-follow your Youtube videos are!

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:29 am

      Hi there, yes, you hit the spot, it will be too much water content, which will make it icy. You could add some of the seeds to one of the others! This recipe is designed to use the tartness of the frozen fruit, to balance the sweetness of the condensed milk, so it may also be over-sweet! Traditional methods would suit this fruit better, Gemma 🙂

    • Ryan Johnson on May 20, 2017 at 8:30 am

      Ii think fresh banana could only be suitable as a topping otherwise it would be a purée., but maybe that’s your intention?

  18. Kesia on September 10, 2016 at 1:05 am

    Hi gemma, would pear(the crunchy ones)and lime sorbet be a good combination?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:10 pm

      hi Kesia,

      Lime is kind of tropical where as pear is more of a fall flavor. I would say Pear would be tough to make as a sobet as it won’t freeze well and will watery.

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