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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.
Want even more Sorbet flavors? Check out my Strawberry & Lime Sorbet, Mango & Passionfruit Sorbet, Cantaloupe & Mint Sorbet and Chocolate & Banana Sorbet.
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.
Try These Recipes!
Watch The Recipe Video!
Homemade Raspberry Sorbet in 5 Minutes (No Machine)
Ingredients
- 3 cups (15oz/390g) raspberries, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
Instructions
- 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.
Recipe Notes
PointsPlus: 3
This is not sorbet. Sorbet does not content any milk or cream.
This recipe sounds delicious, but it is technically NOT “sorbet”. It may be sherbet or some variation of ice cream, but sorbet contains no dairy at all.
I’m an American reading this and confused by the condensed milk. We have something called sweetened, condensed milk. Its a thick and almost syrupy white concoction. It seems entirely plausible it would be added to something like this. The company is Eagle Brand. Are you familiar with Eagle Brand Sweetened Condensed Milk? It comes in a can in the non-refrigerated section of the grocery store. Is that what I’m supposed to use?
Hello! Can you help me
Find the recipe for dairy free option?
hey this was supost to be 5 mins not 5mins and 4 hours
Hi, just to check and share…
Notice that I have made a few time the sorbet and Ice cream… the longer i freeze it, it will get harder and harder… in additional i stir and fold every 2 – 3 hours after freezing it then it will get the texture of it like what we get outside from the market….
I made this sorbet with strawberries and it was one of the BEST tasting things I have ever put in my mouth! Your recipes have literally changed my culinary life- wish I had found you soon! Thank You for sharing your magical recipes!
I made this this Thanksgiving with a bag of mixed fruit (strawberry. pineapple and peach, I think) from Aldi. It came out wonderful. I plan on making some for when my parents come up around Christmas
Sorbet does not contain dairy.
Will this work if I use frozen strawberries or blueberries?