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Homemade Sorbet, Sorbet, Homemade No Machine Sorbet, Mango Sorbet, Gemma Stafford, Bigger Bolder Baking, Recipes, Sorbet Recipes

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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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123 Comments

  1. Umaima on April 14, 2016 at 9:00 am

    Gemma I love that mint one that was looking soo ooooohhhhh delicious and yah as you know I love mint and I’ve asked you about mint chocolate chips pancake a milion times and now I think that I have to eat it in restaurant?????????????????????

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 2:05 pm

      Hi Umaima,
      Ha ha! yes, you may have to do that! However, you could also try adding a few drops of mint essence, and a handful of good chocolate chips to the basic pancake batter, this is worth a try for you!
      Gemma 🙂

    • ayesha ghulam rasool on May 26, 2016 at 9:54 am

      Hi Gemma I wanted to know how much bananas as well as condense milk dose it need and the ice cream and mug cake turned out really well

      • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2016 at 9:33 pm

        That’s great to hear they turned out well.

        the Chocolate and Banana recipe is here

        Good Luck,
        Gemma.

  2. Hira on April 14, 2016 at 9:09 am

    Hi, Thanks Gemma i had been searching for sorbet recipes for homemade smoothies and this is just amazing and super easy. Will definitely give it a try!!! Thanks again. Feeling lucky i found your blog ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 2:02 pm

      Hi Hira,
      Thank you for your kind comments and for being with us,
      gemma 🙂

  3. Ayesha on April 14, 2016 at 9:29 am

    I’m going to have to try that mango passion fruit combination one for sure! Do you think a blackberry/blueberry combo would be good? Thanks! <3

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:56 pm

      Hi Ayesha,
      Great, give it a try! the reservation I have is the seeds in the blackberries! you could sieve them, try it out,
      Gemma 🙂

  4. Samira on April 14, 2016 at 12:04 pm

    Hi gemma I love you so much , you mean the world to me , you always make baking easy with your tips . ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:47 pm

      Hi Samira,
      Thank you for your kind support,
      Gemma 🙂

  5. temi on April 14, 2016 at 12:11 pm

    awesome 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:46 pm

      Thank you Temi!
      Gemma 🙂

  6. Sam on April 14, 2016 at 12:33 pm

    Hi Gemma,

    These look so good! I was wondering if I could freeze my own fruits. Do I need to add anything to the fruits before they are frozen? Do I need to cut them?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:46 pm

      Hi Sam,
      The best way to freeze soft fruits is to “open freeze” them. This means to spread them on a tray and freeze them, when they are frozen you can bag them up. Do not add anything to them before freezing, and do not crowd them on the tray. Lucky you to have your own fruit!
      Gemma 🙂

  7. Ashley on April 14, 2016 at 1:20 pm

    This look so delicious n yummy especially the raspberry n strawberry thanks for sharing Gemma love all your recipes 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:43 pm

      Thank yo Ashley for being with us,
      Gemma 🙂

  8. Madeleine Clark Meng on April 14, 2016 at 2:57 pm

    I read all but not the recipe. I can I get it as I live in Costa Rica and it would be very helpful as I am very allergic and this would help me. Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:39 pm

      Hi Madeleine,
      The link to the recipe is here on the website,
      Gemma 🙂

  9. Meiji on April 14, 2016 at 11:15 pm

    Thanks for these fresh new ideas Gemma! It might not be summer yet in your place, but in ours, it feels as though we’re baking under the heat. This will be a great idea since it would not be wise at all to heat up the oven when it’s already so hot in the first place. I’ll be sure to do this the second I can get my hands on fresh fruit.

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:06 pm

      Hi Meiji,
      Poor you! it is warming up here in California too, though not yet unbearable, so we are lucky. I know what you mean by turning on the oven, unbearable in the hot Summer months, stay cool,
      Gemma 🙂

  10. Maanya on April 15, 2016 at 2:36 am

    I tried them out and it turned just like yours thankyou so much gemma I lobe your recipes they are sooooo easy

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:57 pm

      Yea! I am so happy to hear that Maanya,
      Gemma 🙂

  11. Celosia Prisco-Ganaha on April 16, 2016 at 6:33 pm

    My favorite one of these would have to be the Mango and Passion fruit sorbet. I love the flavor combinations in it. Since I’m in California, the mangoes are MUCH cheaper, and I have access to passion fruits. Mangoes back in Japan were treated like gold and were quite expensive selling up to ¥250,000 (roughly $2,500) just for a pair of two! Passion fruits were an exotic thing and didn’t appear very often in Japan. So I’m happy to have access to them in the States! I experimented with some various flavors like dragon fruit and peach, strawberry and nectarine, and pineapple and orange. So good!

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:35 am

      Hi Celosia,
      Yes, it is wonderful to have access to all of these wonderful super-foods in California, we are indeed lucky. I am glad you are enjoying the recipes,
      Gemma 🙂

  12. Natasha on April 16, 2016 at 9:14 pm

    How much condenced milk do we need ? I did not seem to find it ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:53 am

      Hi Natasha,
      This is in the written recipe here on the website, for instance this is the one for mango/Passion fruit:
      3 cups (15oz/390g) mango, frozen
      ¼ cup (70g/2 ½ oz) fat-free condensed milk
      1 passionfruit
      Gemma 🙂

  13. Raelene on April 17, 2016 at 3:42 pm

    Hello! Love the recipes! Do you have any for Blueberries/Black Raspberries & or cheesecake flavor too?! Thatd be great!

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:32 am

      Hi Raelene,
      I will add these suggestions to my list, thank you for being in ouch,
      Gemma 🙂

  14. Tiffany on April 18, 2016 at 2:02 am

    OMG I LOVE THIS RECIPE!! But can I use blender instead of using food processor?

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:12 am

      Hi Tiffany,
      Yes, if you have a good strong stick blender this should work for you,
      Gemma 🙂

  15. amirah on April 18, 2016 at 3:48 am

    is it possible to use fruits like oranges or lemons?
    if possible, can you pls tell me the recipe?

    love u❤️

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:49 am

      Hi Amirah,
      You can of course try this. These are high water fruits so will freeze harder, and may need some sweetening. Otherwise measure as the other recipes. Freeze the fruits in segments. I would choose to also add the zest of the well washed fruits, to really get the flavor, so give it a try, it is a popular request,
      Gemma 🙂

  16. amirah on April 18, 2016 at 6:24 am

    is it possible to use fruits like oranges and lemons?

    if it is possible, can you pls tell me the recipe???

    Thanks? ❤️U

  17. George Paraskeva on April 18, 2016 at 11:30 am

    As with all your recipes, I’ve tried making the sorbets today… my only trouble so far is that the melon froze way too hard (!!) and kept backing up my machine…need to invest in a proper food processor. I just sliced and froze a bunch of bananas in a ziploc bag but my freezer is now full….so I’m gonna make the Chocolate & Banana sorbet with some of the many fresh bananas I have left…Hope the outcome is the same…
    Thank you oh great one, as always, for your magnificent concoctions and for sharing all your bold wisdom! We love you, you know that already!! 🙂

    George x

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:31 am

      Hi George,
      Thank you for your kind words, and for making me smile!
      Yes, the high water content fruits will freeze harder than others, like banana for instance. The frozen fruit is what makes this sorbet come together, so perhaps make some banana bread!
      Gemma 🙂

  18. Temi on April 19, 2016 at 6:52 am

    Can you make almond chocolate sorbet

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:14 am

      Hi Temi,
      If you condense almond milk you could use that. You will need a little bulk for this, so this is where the banana comes in. Almond meal will not be great for this, too grainy, and no ‘creamy’ finish.
      Gemma 🙂

      • Temi on April 20, 2016 at 12:24 pm

        Thanks I will try that???

  19. amirah on April 19, 2016 at 4:30 pm

    is it possible to use simple syrup instead of condensed milk?

    if i can will the measurements be different?

    are there any extra steps that i have to take?

    sry im asking a lot of questions?. im still very beginner when it comes to frozen treats?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:03 am

      Hi Amirah,
      Yes, you can use a simple syrup (stock syrup,sugar syrup), however it will freeze a lot harder, and may crystalize. The condensed milk keeps this soft,
      Gemma 🙂

  20. Kira Jazreel Cardinez on April 21, 2016 at 7:37 am

    Hi gemma i really like your videos and also i love the flavors you share to us but where are the mesurements ?..??

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:07 pm

      Hi,

      Thanks so much for visiting my website. The recipes can be found at the very bottom of the post. Scroll down and you’ll see it at the end of the page in a blue box. It is printable from there 🙂

  21. sherry wells on April 23, 2016 at 4:43 pm

    was wondering could you do this with just lemon ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:10 am

      Hi Sherry,
      The high water content of citrus fruit will make this a bit more icy! you may also need to adjust the sweetness, but otherwise give it a shot. Segment the lemons, that is take segments off the connective tissue. freeze in a single layer in the freezer. Then proceed as per recipe. Adjust the sweetness if you find it too sharp first time,
      Gemma 🙂

  22. Phoebe on April 23, 2016 at 4:45 pm

    WOW i love sorbet but never could make it because i have no machine and i have always hated to sir it every hour but know i don’t have to! Thank you so much my family will love it

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:07 am

      Hi Phoebe,
      Thank you for your kind comments, I do hope your family loves this,
      Gemma 🙂

  23. Emily on April 25, 2016 at 10:12 pm

    Hi Gemma
    Ur recipes are awesome . I tried the raspberries sorbet . I froze the berries and then I blended it . I noticed the seeds are still not blended while the rest of the things are combined . Is there any possible ways to get rid of the seeds . My son doesn’t like them. I have one more query if we froze the fruits would it give a odour like medicines? I washed and then froze the berries. Kind of getting a smell .

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:29 am

      Hi Emily,
      Seeds are a part of the fruit, you can blend and sieve them but then it will freeze like ice and be difficult to blend. Perhaps choose a seedless fruit for him. I do not know what you mean by medicine smell from the fruit, there should be no change apart from freezing, and softening when defrosted,
      Gemma 🙂

  24. Jasmine on April 26, 2016 at 11:03 pm

    I’m glad that I find this recipe >.< Thank you very much for sharing. It's hard to find heavy cream and whipping cream in my hometown (and they'are also quite expensive in my country) so I can't make homemade ice-cream. But this sorbet is fantastic!
    I'm thinking of using watermelon and you said watermelon is not recommended :p

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 1:50 am

      Hi Jasmine,
      You can use wayermelon, but it will give an icier finish. If this was churned it would smooth it. Beating it through the freezing process will break down the ice crystals, and make it creamier. Give it a try!
      Gemma 🙂

  25. Danseuse2012 on April 28, 2016 at 9:52 am

    I would love to try the raspberry sorbet it seems very tasty and deliscious ( I love raspberies ^^). I liked the other flavours too but, can you try the orange sorbet ? I think that it will be gorgeous .
    Love you ?❤️

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:26 pm

      Thanks so much for your feedback. I will add your request to my list. Stay tuned 🙂

  26. Mashal Fatima on May 1, 2016 at 1:47 am

    i am chocolate addict i must say ….. i love this easy and quick recipe. i will give it try today…. i cant wait for tomorrow 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:06 pm

      Hi there,
      I am happy to hear that, thank you for being in touch,
      Gemma 🙂

      • Mashal Fatima on May 2, 2016 at 6:17 am

        hey Gemma u know i gave it a try…… and i think its the best flavour i ever ate in frozen deserts. banana and chocolate they work so well together 🙂 u were right about the silky texture of it.

        • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:07 am

          Hi Fatima,
          Yes, dough fermentation is dependent on the room temperature. It does also ferment in the fridge, so pop it in the fridge after an hour in warmer weather.
          I am happy that you enjoyed the sorbet, banana is a great addition,
          Gemma 🙂

  27. ErineRae on May 1, 2016 at 10:33 pm

    Hi Gemma… What are some ways to quick freeze your sorbet.. If it ends up sort of liquidy?

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:27 am

      Hi Erine Rae,
      If you use frozen fruit the sorbet should be almost frozen when it is blitzed. Then you move quickly to get it back to the freezer,
      Gemma 🙂

  28. Alice Berger on May 2, 2016 at 1:26 pm

    Hi Gemma,
    I made a strawberry lime sorbet and it is wonderful! I am storing it in the freezer in a clean gelato container with a twist off top. Thank you so much for this simple bigger, bolder recipe!
    Alice

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:28 am

      Hi Alice,
      I am really happy to hear that, I hope you enjoy many more of these recipes,
      Gemma 🙂

  29. Sara Jane on May 2, 2016 at 11:49 pm

    Fabulous and sweet recipes as always Lovely Gemma ?
    I will try the recipe with another fruits as well & it will come out delicious for sure.

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 10:55 am

      Hi Sarah Jane,
      I am happy to hear that,
      Gemma 🙂

  30. rebecca on May 18, 2016 at 4:03 pm

    hi gemma i will try out using the blender and show u how it works out for me and this would mean the absolute world to me if u could give me a shoutout in ur next video please and i also live in ireland too xxxxxxx love u gemma xxxxxxxxx

  31. fyda on May 18, 2016 at 6:08 pm

    Hi Gemma.Thanks for these fresh ideas! This will be a great idea since it would not be wise at all to heat up the oven when it’s already so hot in the first place. This sorbet will help us cooling..

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:31 pm

      Thanks so much for visiting my website. I’m really glad you liked this recipe 🙂

  32. Leandro Barradas on May 21, 2016 at 4:59 pm

    Hi Gemma, love your videos =). I have one question, when you use cocoa powder in videos you always say to use the best cocoa powder because it make the difference, but how do i know that i’m using the best cocoa powder?

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 12:15 pm

      Hi Leandro,
      That is a great question!
      Some cocoa powder is sweetened and has other ingredients added, such as milk powders and sugars. You are just looking for a simple cocoa, there are lots of these on the market, depending on where you live. check out the pack, it will tell you what you are getting inside,
      Gemma 🙂

  33. Josephine on May 23, 2016 at 12:18 am

    Hi Gemma, your channel is really amazing. It took me 2 hours watching your recipes. I enjoyed it very much. Keep posting your different ideas. I love it! Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:20 pm

      Hi Josephine,
      Thank you so much for your kind words, I am happy to have you with us,
      Gemma 🙂

  34. Sarah lynn on May 23, 2016 at 3:05 am

    Can I add honey instead of condensed milk?
    Just asking.?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:10 pm

      Hi Sarah,
      No! though it is worth a try for a small experiment. I do use condensed milk as a sweetener, but also to add a creamy finish,
      Gemma 🙂

  35. Profile photo of Caroline Caroline on June 15, 2016 at 9:14 am

    Hey Gemma!

    I just made My first sorbet, and it was an overload of flavors… But it tasted amazing!!!
    It was Mango, strawberry, lime, and mint sorbet! I didn’t think I could make sorbet!

    Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:06 pm

      Hi Caroline,
      I am really happy to hear that, It does sound like you had fun with this, thank you for being in touch,
      Gemma 🙂

  36. Yara on June 15, 2016 at 8:40 pm

    Hi Gemma,
    I love how u show us easy recipies that i never thaught i could do them at home with basic equipment.
    I tried the raspberry sorbet but it froze like a rock! Can u tell what i might have done wrong? And how can i fix it ? P.s i’ve used fresh raspberries.

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:00 am

      Hi Yara,
      Did you freeze the raspberries first? this is essential to keep the juice suspended as you blend it. When juice releases from the fruit it acts like water, and freezes like ice, so it will be hard. To counteract this you will need to ‘churn’ the sorbet every 30 mins or so through the freezing process. Now you know why you freeze the berries first!
      Gemma 🙂

  37. lamees on June 18, 2016 at 3:18 pm

    hi gemma
    I was wondering if i can use this recipe and put it in a Popsicle mold?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:42 am

      Hi Lamees,
      Yes you can, it will be good.
      gemma 🙂

  38. Kimberly Chen on June 27, 2016 at 7:21 pm

    I want to use a banana. Should I use one frozen banana and 1/4 cup of condensed milk? Or does the recipe change?

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 9:10 pm

      No you can do that. It will work.

  39. Ruchi on June 30, 2016 at 7:30 am

    Hi, I’m very new to making this. Could you please tell me how do I freeze fruits? In some container?

    • Profile photo of Gemma Stafford Gemma Stafford on June 30, 2016 at 7:46 am

      Hi Ruchi,
      The best way to freeze fruits is to cut them to the size you want, then spread them in a single layer on a tray, you can cover them with cling film if you are going to leave them for a long time like this. It is best to pour them into a plastic container when they are frozen, cover, and they will keep for some time,
      gemma 🙂

      • Ruchi Sachdeva on June 30, 2016 at 9:19 am

        That’s awesome! Simple. I’ll do it right away. Thanks 🙂
        Just a few questions please:

        1. Can I use cubes of frozen almond milk instead of condensed milk?
        2. Can I mix different berries (I have all kinds of berries with me right now) and milk and make sorbet?

        Thanks xx

        • Profile photo of Gemma Stafford on June 30, 2016 at 1:11 pm

          Thanks for your questions. Cubes of almond milk will not be a good substitute for the condensed milk. You can use whichever berries you prefer for this recipe. Hope this helps 🙂

  40. Priya Golecha on July 4, 2016 at 7:24 am

    Hi Gemma , I tried your bananas for chocolate sorbet. It was yummy yummy. I must tell you , I am unlucky with deserts but thankfully your recipes are doing really good for me. Thanks a lot. ? love

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:06 am

      Thanks for your feedback. I’m glad you liked this recipe 🙂

  41. Profile photo of kasha24 kasha24 on July 16, 2016 at 11:01 pm

    i don’t know how much condesedmilk to ut in or how many strawberries

  42. Ailise Mullins on July 18, 2016 at 12:23 pm

    Hi Gemma
    Im trying to make sorbet with my leftover mint , lemons but i don’t know how much mint i need and how much lemon i need…

  43. Ailise Mullins on July 18, 2016 at 3:25 pm

    my turned out really liquidy I’m not sure why and i followed every step correctly 🙁 do u know how i can thicken this?

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2016 at 1:50 am

      Hi Alise,
      I think you did not follow the ingredients or instructions exactly. you need to use Greek – or Greek style strained yogurt for this. You need to freeze the fruits, and blend into the yogurt, this already freezes the yogurt, thickening it in the process.
      Re sorbet: Lemons are more difficult to handle as they are very high in water. you need to experiment with this. You would be better to make a traditional sorbet with citrus fruits. check this out here (http://www.wikihow.com/Make-Lemon-Sorbet). add mint to taste, very finely chopped,
      Gemma 🙂

  44. emily on July 22, 2016 at 7:57 pm

    how long do they stay in the freezer?

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:17 am

      Hi Emily,
      Until you eat them all up 🙂
      No, seriously they will keep really well for 4 – 6 weeks, provided they are well covered and your freezer is working at -18 degrees,
      Gemma 🙂

  45. Profile photo of Misti king Misti king on July 25, 2016 at 4:14 pm

    I made a mixed berry sorbet using your recipe. The sorbet turned out fantastic! It consist of blueberries, raspberries, and blackberries. Thank you for developing a recipe that is great and dose not take along time to make.

  46. Profile photo of Misti king Misti king on July 25, 2016 at 4:31 pm

    What dose moderation mean

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 7:59 am

      Hi Mistiking,
      First of all I am so happy that your sorbet turned out well for you.
      Secondly, moderation means that it is awaiting approval, before being uploaded. I presume you are talking about a photo?? In order that we control what people publish on our website we need to check the photos, and some comments too, it is to protect us, and you too. We check things in batches, when we have a moment, so it can take a few days,
      Gemma 🙂

  47. Elva on July 28, 2016 at 10:40 pm

    I love the sound of all your ice cream recipes as it’s almost always hot here in Australia. The only thing is that I don’t have a freezer. ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2016 at 1:08 am

      Ah Elva, that is too bad! you will have to save your pennies!
      Gemma 🙂

  48. Anitha on August 24, 2016 at 11:41 pm

    Can I prepare pineapple sorbet the same way??

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 1:02 am

      Hi Anitha,
      Yes you can, but it must be frozen! It can be a little sweet because the fruit is sweet, a little additional lemon juice would help to balance it,
      Gemma 🙂

  49. Fatima on August 25, 2016 at 6:12 am

    Hi Gemma! Could you please make hibiscus flavored (or infused) sorbet or ice cream. I love the drink but want something more filling but cool at the same time for the summer.

    • Profile photo of Gemma Stafford Gemma Stafford on August 26, 2016 at 3:13 am

      This is the new big thing, I will research this 🙂

  50. Profile photo of Tooma Tooma on August 25, 2016 at 10:20 am

    Hi Gemma! I was wondering wether you could make a hibiscus flavoured or infused sorbet. I have some lying around and love its flavour. I also wouldnt mind if u made it as an ice cream or any other frozen treat.

    • Profile photo of Gemma Stafford Gemma Stafford on August 26, 2016 at 3:02 am

      Hi Tooma, I understand that this is new thing, but I have no experience of it! do check it out online, you may find some suggestions. I do not have hibiscus available to me 🙂

  51. 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.

  52. 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 🙂

  53. 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 🙂

  54. 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 🙂

  55. 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 🙂

  56. 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 🙂

  57. 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 🙂

  58. 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 🙂

  59. 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 🙂

  60. 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 🙂

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