Hi Bold Bakers!
Raspberries are one of my favorite berries. They have such a beautiful color and feature all of that natural built in sweetness that truly makes them nature’s candy. With my Homemade Raspberry Sorbet you can dress it up but I think it is best solo so the wonderful raspberry flavor can speak for itself.
My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you 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 your 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.
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.
- 3 cups (15oz/390g) raspberries, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
- Combine the berries and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freezer for up to 6 weeks.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
1 ImagesSubmit Your Photos
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.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.