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Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Raspberry Sorbet in 5 Minutes (No Machine)

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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.

Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

4.37 from 49 votes
Homemade Strawberry & Lime No Machine Sorbet, Homemade Mango & Passionfruit No Machine Sorbet, Homemade Raspberry No Machine Sorbet, Homemade Chocolate & Banana No Machine Sorbet,Homemade Cantaloupe & Mint No Machine Sorbet, Healthy, Healthy recipes, Healthy baking, Healthy desserts, healthy frozen yogurt, healthy frozen desserts, gluten free recipes, gluten free dessert, no ice cream machine, no churn sorbet, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Homemade Raspberry Sorbet in 5 Minutes (No Machine)
Prep Time
5 mins
Total Time
5 mins
 
Servings: 4 servings
Calories: 108 kcal
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/390g) raspberries, frozen
  • ¼ cup (70g/2 ½ oz) fat-free condensed milk
Instructions
  1. Combine the berries and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
  2. Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
  3. Keep in the freezer for up to 6 weeks.
Recipe Notes

SmartPoints: 5
PointsPlus: 3

Nutrition Facts
Homemade Raspberry Sorbet in 5 Minutes (No Machine)
Amount Per Serving (1 g)
Calories 108 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 28mg1%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 17g19%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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202 Comments

Write a Comment and Review

  1. Sandra Delvecchio on September 12, 2019 at 9:56 am

    I just made this, along with peach, and mango, and tasted the raspberry- it’s all seeds! I was like DUH! Next time I will pass them through a drive then freeze that and start from there.

    • Gemma Stafford on September 13, 2019 at 5:20 am

      Hi Sandra,
      ahhh! yes, raspberries are seedy for sure, and blackberries even more so. I will be interested to hear how that works for you. freeze it to a slush rather than solid, I think that will incorporate rather better into the condensed milk.
      I hope this is a better result for you,
      Gemma 🙂

  2. Tassielassie on August 24, 2019 at 12:21 pm

    Hi Gemma – I have a Thermomix. Do you think this would be a good tool to use to make your 5-min. sorbet?

    • Gemma Stafford on August 25, 2019 at 10:33 am

      I have not tried doing that. Let me know if you do. I would be interested in how it comes out.

  3. lateinlifemommy on August 12, 2019 at 8:56 pm

    I made your recipe for Raspberry sorbet but also added peaches it was a winner even my picky 5 year old loved. I have used several of your recipes in the past few months and everyone in my family loves them

    • Gemma Stafford on August 13, 2019 at 2:23 am

      Yes! I am delighted to hear this, thank you so much for this lovely review,
      Gemma 🙂

  4. Adam Francisco on August 5, 2019 at 2:58 pm

    Great recipe, I made 3 batches! a raspberry, a blueberry & a mango one. The only question I have is how do I get the frozen fruit to blend? So far every batch I have made has been quite time consuming since the fruit will only blend for a few seconds and then all sticks to the wall of the blender. So the only thing I have been able to do is keep opening the blender and scraping down the sides to continue. Do you have a recommendation on which blender to use?

    • Gemma Stafford on August 6, 2019 at 5:08 am

      Hi Adam,
      I have a very strong blender, the KitchenAid torrents blender, and the fruit does still tend to do that. Are you adding in the condensed milk at the start of the process? that will certainly help, this is what I do. As the fruit begins to amalgamate with the condensed milk it becomes easier. A little more condensed milk will help too, but that may be a little too sweet, depending on the recipe.
      I hope you get this right for you,
      Gemma 🙂

  5. KN on July 27, 2019 at 5:40 am

    I need an alternative for the dairy-free sweetened condensed milk as there is also a coconut allergy, do you have any suggestions, I would highly appreciate anything that could be offered. I live in the USA.

    • Gemma Stafford on July 27, 2019 at 9:15 am

      Hi,

      You will be happy to know that you can actually make the condensed milk using any dairy free milk so nut or soy would work well.

      Best,
      Gemma.

  6. Philippa on July 23, 2019 at 8:07 am

    Hi Gemma, do you think I could use honey instead of condensed milk?

    • Gemma Stafford on July 23, 2019 at 12:04 pm

      Hi Philippa,
      No! that will be a totally different thing, I am sorry, it will not work in the same way,
      Gemma 🙂

  7. Stephanie on July 14, 2019 at 5:17 pm

    Do you think I can add alcohol to this recipe to make for adults?

    • Gemma Stafford on July 15, 2019 at 2:27 am

      Hi Stephanie,
      yes! you can do this, it will soften the sorbet further. Choose a liqueur for best flavor,
      Gemma 🙂

  8. Misty on July 12, 2019 at 12:32 am

    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?

  9. Carroll on July 8, 2019 at 3:13 pm

    Hi! The receipe for raspberry sorbet calls for fat-free condensed milk and you mention using regular condensed milk. What should I use for best results?

    • Gemma Stafford on July 8, 2019 at 5:53 pm

      Regular or fat free condensed milk will both work. Gemma 😊

  10. Brookelyn on June 28, 2019 at 1:24 pm

    Hi Gemma! What do you think would be the best way to make a lemon or lime (or both!) sorbet? Maybe add the zest or juice when I make the consensed milk?

    • Gemma Stafford on June 30, 2019 at 2:57 am

      Hi there,
      a citrus sorbet will be best made in a churn in the traditional way. I do not have a recipe for this here. You can make this by hand too, partly freezing and stirring the mix to break up the ice crystals.
      The reason this is not so good in my recipe is that I rely on the frozen flesh of the fruit to give texture and flavor to this sorbet. The lower the water content the better the result. Citrus tends to be high in water and so will freeze like ice, not smooth as a sorbet, or sherbet does. Adding the zest to another fruit will work of course, with banana or mango for instance, and then a little juice will also help.
      You can experiment a little, just remember the rule about the water content of the fruit,
      Gemma 🙂

  11. Johm Wiley on May 23, 2019 at 10:55 am

    Hi Gemma, Love the recipe, only some of my eaters don’t like all of the raspberry seeds.

    I’m going to run my raspberries through my juicer to remove seeds first and freeze in ice cube trays, what do you think?

    thanks, John

    • Gemma Stafford on May 26, 2019 at 7:53 am

      Hi John,

      Really glad you like my recipes. If’s an extra step but you could pass it through a sieve after it’s made. It shouldn’t be that difficult to do.

      Hope this helps,
      Gemma.

  12. Ellie on May 22, 2019 at 10:52 am

    Hi,
    I made the sorbet, but it is crystaling.
    Do you know any way to fix that?
    Thanks!!!

    • Gemma Stafford on May 23, 2019 at 2:51 am

      Hi Ellie,
      What will freeze like ice (crystals) is water content.
      The higher the water content of the ingredients the more likely it is that you will get crystals. condensed milk is very low in water as it has been evaporated off. banana has little or no water, mango too is low in water, strawberries not so high, raspberries a little higher.
      When the raspberries are frozen the water content is suspended in ice form and blending that with the condensed milk without defrosting it will prevent the crystals from forming.
      So, as you did not tell me how you worked the recipe this is my best guess. I hope it helps,
      Gemma 🙂

  13. Shivani Bansal on May 20, 2019 at 7:27 pm

    Hi Gemma
    Loved your recipes
    My mango sorbet is developing ice crystals
    How to avoid that ?
    Thanku

    • Gemma Stafford on May 21, 2019 at 8:40 pm

      Hi,

      Great question! Did you add lemon juice? the acid will help prevent the crystals form forming. They might happen a little but just not as much as before.

      Best,
      Gemma.

  14. Sunny Days on March 4, 2019 at 10:44 am

    Hello everyone sorry to interrupt your search but I was wondering that if I was going to make a raspberry lemonade sorbet should I add lemon juice, lemon zest, or lemonade? Thank you for your help.

    • Gemma Stafford on March 6, 2019 at 7:13 am

      Hi there,
      I think it will need to be lemon zest, with perhaps a touch of lemon juice. The principal here is to keep the amount of ‘water’ content low, as it would freeze hard, like ice. The flavor of any citrus fruit is on the zest! do wash the fruit well before zesting.
      I hope this is of help,
      Gemma 🙂

      • Sunny Day’s on March 6, 2019 at 12:42 pm

        Thank you so much, I can’t wait to try it out.

  15. Sana Bashir on October 25, 2018 at 5:13 am

    Can i make sorbets in blenders as you mentioned in your video that if you don’t have a food processor so we can use blenders as well. But i just read in someone’s comment about using blender and tgere you mentioned this recipe is. NOt ideal for blenders
    Suggest me what to do?
    Thanks

    • Gemma Stafford on October 25, 2018 at 6:17 am

      Hi Sana,
      Really what matters is that you have sufficient space in the blender to handle the ingredients. The blender will work, usually, but blenders are not all the same, some are limited. it is difficult to give a blanket response to this question. You may need to do it in batches! you can try it though,
      Gemma 🙂

      • Sana Bashir on October 25, 2018 at 10:43 pm

        Hey thank you so much for your reply and yes i tried in the blender it took time and i was bit scared of ruining my bkender also but i added around 2 tbsp of strawberry milk which helped in blending but in batches
        I know i ruined your recipe but trust me it turned out really awesome and refreshing.
        Now will try in food processor for sure with an actual recipe.
        Glas to be a part of BBB and learning alot so easy peasy recipes
        Love to you 😘

  16. Patricia S Turley on September 18, 2018 at 7:51 am

    I grow raspberries in my garden, didn’t know they propagate so quickly, so I have LOTS of raspberries that I freeze and don’t know what to do with besides smoothies. I just made a batch of this sorbet and licked my spatula, I am in heaven already!

    • Gemma Stafford on September 18, 2018 at 4:10 pm

      I’m delighted to hear that 🙂

  17. WeimMomX2 on August 26, 2018 at 1:36 pm

    Hi Gemma. I am brand new to BBB. This morning I made the raspberry sorbet. I bought fresh raspberries, rinsed well, drained and the froze them overnight. I got them out this morning to use. Now, to preface, I do not own a food processor. I put the ingredients in my high speed blender. It mixed for like 2 seconds and that was it. It could not move the ingredients around. So I took it out of there and put it in my Cuisinart 4 cup Grind/Chop little mini food processor. It started working ok but then hung up like the blender did. So I wound up transferring back and forth between the two. Finally it was mixed creamy with no frozen bits. I put it in a tempered glass Pyrex container with a lid and put it in the freezer for 4 hours. I just took it out and went to scoop some for my husband. It was hard as a brick and I couldn’t scoop anything. What did I do wrong?

    Steph

    • Gemma Stafford on August 27, 2018 at 3:13 am

      Hi there,
      Oh dear!
      I think the answer is in the processing. When you blend the frozen fruits in a processor it blends up quickly and the ice crystals in the fruit will be suspended in the condensed milk, and this is what keeps it soft.
      When the fruit melts the juice will be liquid, and will freeze like ice, and the sorbet will be hard. Allow it to stand for a time at room temperature and it will soften out.
      This recipe is not ideal for a blender, you described exactly the problem, as it thickens it will bind in the blender, and could burn out the motor.
      I am sorry this happened for you, I hope you managed to rescue it.
      Gemma 🙂

      • Tony on August 30, 2018 at 10:08 pm

        I made a cherry version and added more condensed milk and it was perfect, blended great and I was able to use a spoon with it right out of the freezer, but next time I want to pit my cherries and freeze them instead of already frozen cherries.

        • Gemma Stafford on August 31, 2018 at 2:11 am

          Hi Tony,
          Well, that sounds delicious. I love cherry ice cream, it would be a choice for me.
          Fresh frozen cherries will have a better flavor, and color too. well done you,
          Gemma 🙂

  18. donna on August 10, 2018 at 4:51 pm

    made a batch of strawberry/lime zest/fat free condensed milk sorbet and a peach/touch of almond extract /fat free cm one this morning in food processor and am finding when scooping out of container @ dinner time it falls in pieces from the ice cream scooper. the pics look like it holds together like sherbet. am i doing something wrong?

    • Gemma Stafford on August 11, 2018 at 2:47 am

      Hi Donna,
      I think the answer is in the FAT FREE!
      There is little to hold it together, the fat will work as a binder.
      Unless there is something about the proportions that I do not know, that would be my best guess. If you allow it to soften a little at room temperature it should hold together better for you.
      I hope this helps,
      Gemma 🙂

  19. LP on August 4, 2018 at 2:27 pm

    This is amazing! Thank you so much for the recipe, went the non-dairy route with coconut milk and it turned out to perfection. I am thinking of giving it as a gift another time, how long do you think it is safe to have it out of the freezer for while I transport it to another person?

    • Gemma Stafford on August 5, 2018 at 3:44 am

      Hi there,
      Thank you for your kind review of this recipe.
      Really it depends on the ambient temperature where you live. A good cool box can keep it chilled for about 30 minutes, but after that I am not too sure!
      Thank you for being in touch,
      Gemma 🙂

  20. Raspberry Finatic on July 28, 2018 at 7:33 pm

    So happy with the outcome of the raspberry sorbet and after making i added a bit of melted white chocolate, when I took it out of the freezer it was amazing. Thanks for the recipe/s!

    • Gemma Stafford on July 30, 2018 at 7:58 pm

      I’m thrilled to hear that!!! thanks fro trying it out 🙂

      Best,
      Gemma.

  21. Leela Diaz on July 3, 2018 at 1:24 pm

    I made the raspberry sorbet! It was fantastic!!! I added a little bit of fresh organic lemon juice, and about 1/3 cup of organic coconut sugar, and 2 tbsp. organic coconut oil. It thickens the texture a bit, (since adding the lemon juice will put more liquid in it). I appreciate the natural color from the raspberries. Thank you so much for sharing this! Fabulous!!!

    • Gemma Stafford on July 4, 2018 at 2:55 am

      Hi Leela,
      Thank you for telling us about how you managed this recipe, great job. Adding the coconut oil is genius, well done you,
      Gemma 🙂

  22. Sinelykke on July 1, 2018 at 9:44 am

    Just made a cherry sorbet – with our own cheeries. It taste amazing! 👏🏻⭐️

    • Gemma Stafford on July 1, 2018 at 9:14 pm

      Oh lucky you to have your own cherries. i haven’t had any yet this season.

      Best,
      Gemma.

  23. liliane oks on June 14, 2018 at 10:09 pm

    Amazing… before I finished my first cup of coffee this morning, I made 3 batches of different sherberts or sorbet or whatever you call it (-: Strawberry with lemon zest as we don’t have limes where I live, cherry and blackberry/blueberry mix I did add one spoon of vodka into each of them and into the cherry I added Heering cherry liquor (just a tiny bit).

    The black raspberry/blueberry did come out “seedy” but I had no trouble straining it quickly which does add an extra step but it is well worth it. Here to a very flavourful summer!!!!

    Thanks, Gemma for the great recipes and videos which make it so easy to follow.

    • Gemma Stafford on June 14, 2018 at 10:54 pm

      I’m really thrilled to you like it!!!

      Thanks for letting me know 🙂

      Gemma.

    • liz on June 20, 2018 at 4:34 am

      Is there a dairy free substitute for the condensed milk? Could I use unsweetened almond milk or coconut milk? Maybe add some honey for the sweetener? Thanks

      • Gemma Stafford on June 21, 2018 at 12:15 pm

        Yes you can use nut milk or coconut milk.

        There is the recipe.
        Best,
        Gemma.

  24. Latosha on May 24, 2018 at 1:50 pm

    Hi gemma!
    Can you use frozen oranges to make sorbet the same way as other fruits you’ve done?

    • Gemma Stafford on May 25, 2018 at 2:49 am

      Hi there,
      The water content of citrus changes how you need to do it. It is worth a try, but when you think about it it will be like cubes of ice. Traditionally it would need to be churned, or whipped through the freezing process in order to break up the ice crystals. It may nees a little zest too for flavor,
      Gemma 🙂

  25. Susan Heaton on May 15, 2018 at 11:50 am

    I’m new to bigger bolder baking so just wanted you to know that this web site is so much fun.i look forward to trying a new resipe daily .thank you gemma so much sinceriSusan h

    • Gemma Stafford on May 15, 2018 at 1:43 pm

      Hi Susan,

      I’m thrilled to hear that. Thank you so much for being apart of the community.

      Best,
      Gemma.

  26. Martin on April 20, 2018 at 11:20 am

    Can I make this recipe with maple sirus as liquid sugar ?

    • Gemma Stafford on April 21, 2018 at 3:41 am

      Hi Martin,
      Yes, you certainly may,
      Gemma 🙂

  27. Anne-Marie Glenn on April 2, 2018 at 12:36 pm

    I made this the other day with tropical fruit mix rather than raspberries. It turned out wonderfully and my kids definitely approved. That batch did not last long.

    • Gemma Stafford on April 3, 2018 at 2:38 am

      Hi there Anne-Marie,
      I am really happy to hear this, thank you for letting us know.
      Kids always have the answer!
      Gemma 🙂

  28. Aoife on December 13, 2017 at 3:02 pm

    Hi, I recently tried out this recipe and found it very simple and very tasty however I do have two questions – could I add some lemon/lime or will it impact the consistency? Secondly, I personally did not enjoy the seeds so is there anything you’d recommend? I think the mixture is too thick to sieve?! Thanks in advance

    • Gemma Stafford on December 14, 2017 at 6:21 am

      Hi Aoife,
      You can sieve the fresh fruit, freeze it in an ice cube tray in a little amount, and use it like this. This is how you would make a fruit coulis, but it needs to be possible for your processor to break it up in the sorbet, so not too much. If you add lemon and lime add the zest, this is where the flavor is concentrated, the juice would freeze like ice, and not hold up so well.
      I hope this is of help, you can let us know how you get on,
      Gemma 🙂

  29. Carol McKibben on November 15, 2017 at 7:44 pm

    Is boxed coconut milk found in the dairy section the same as the canned coconut milk? I want to try to make your dairy free condensed milk. Can I use maple syrup for the sweetener?

    • Gemma Stafford on November 16, 2017 at 7:42 am

      Hi Carol,
      Yes, in general it is the same thing. Some are homogenized, which is ok for the condensed milk, but you cannot separate the cream from it for the ice cream.
      I look for an organic canned coconut milk, and full fat too.
      Maple syrup will work for thickening the coconut milk, as it will caramelize. Honey will too, though it will add flavor, and agave syrup too. Not stevia/monk fruit sugar.
      Be gentle with reducing the milk, it is a slow process,
      Gemma 🙂

  30. Louise on November 4, 2017 at 6:10 pm

    Hi! this recipe is amazing, but can I make a comment that it is not technically sorbet if it has dairy in it? Its technically gelato. The only reason I nitpick as I have many friends who are lactose and rightly assume sorbet is dairy free. Thanks, Louise

    • Gemma Stafford on November 5, 2017 at 2:06 am

      Hi Louise,
      Yes, I hear you! Technically this is what is known as sherbet, no so much gelato, which is more ice cream.
      I do advise anyone with food allergies to check the ingredients on labels, very important, but mostly they know this. Thank you for your input,
      Gemma 🙂

  31. Ann on October 11, 2017 at 7:04 am

    Hi Gemma,
    I just made my first batch of the raspberry sorbet and may I say “Oh my!” The sorbet is is safely in the freezer, for now 🙂 Thank you for a great quick and easy recipe. I will definitely be trying other versions.

    • Gemma Stafford on October 12, 2017 at 4:29 am

      Hi Ann,
      Thank you, it is great to hear this.
      I am really happy when you share your stories here on BBB, it is very encouraging for other Bold Bakers,
      Gemma 🙂

  32. Kate on October 4, 2017 at 2:58 pm

    Hi
    my sister is currently dairy free and finding it hard to have yummy food because of the other things she is not allowed so we are making this with you dairy free coconut condensed milk and hop it works
    thank you

    • Gemma Stafford on October 5, 2017 at 1:37 am

      Hi Kate,
      good, I am happy that you will try this, it is a process, believe in it!
      Gemma 🙂

      • Nigel on October 5, 2017 at 6:24 am

        Try using a sugar solution instead of condensed milk? I use 200g sugar with 200ml water with a big splash of lemon juice to 800g of raspberries. (8oz sugar, 8 fluid ounces of water and same splash of lemon to 2 pounds of raspberries.) Can dissolve sugar in cold water if patient. Otherwise dissolve in hot water and allow to cool.

        • Gemma Stafford on October 6, 2017 at 2:56 am

          hi Nigel,
          Yes, and this is the traditional way to make sorbet, and I love this for a citrus sorbet too, but I find it needs churning to break down the ice crystals, or at least stirring through the freezing process, to keep it smooth, and give it a good mouth feel.
          thank you for your input,
          Gemma 🙂

  33. Amy on August 6, 2017 at 9:08 am

    This was so easy and they results were amazing. We even added vodka to a strawberry one. Thank you the for the recipe 🙂

    • Gemma Stafford on August 7, 2017 at 2:17 am

      Amy,
      You are a woman after my own heart!!
      Thank you for telling us about this,
      Gemma 🙂

  34. Rae on August 5, 2017 at 12:47 pm

    Can a sugar & water syrup be used instead of condensed milk in the recipe? If yes, how much should I use?

    • Gemma Stafford on August 6, 2017 at 3:13 am

      Hi Rae,
      This is the traditional way to make a sorbet. the problem is that it will require churning, or at least stirring through the freezing process. This is perfectly doable, but it is time consuming. I would not advise based on this recipe, but there are many such recipes online, have a Google!
      The reason you churn/stir through the freezing is to break down ice crystals, there is little water in condensed milk, and it is suspended in the frozen fruits. There is a lot in sugar syrup!
      Gemma 🙂

  35. stephanie powell on July 15, 2017 at 10:14 am

    I use no sugar – no fat yogurt all the time in desserts and sauces. Can I use it as a substitute for condensed milk?

    • Gemma Stafford on July 16, 2017 at 3:12 am

      Hi Stephanie,
      No! it will be a frozen yogurt! You can of course do this, and use this technique, process frozen fruits with the yogurt. This will help the froyo to stay ice crystal free. Greek/strained yogurt will be best for this,
      Gemma 🙂

  36. Monn on July 10, 2017 at 2:38 am

    Hi Gemma, I prefer to use fresh raspberries. Could I freeze them first? Would that work?

    • Gemma Stafford on July 10, 2017 at 3:19 am

      Hi Monn, sure it will. Open freeze them. That is you lay them on a tray, not touching and freeze them, then you can box/bag them for further storage. If you are buying them fresh it can be expensive, frozen berries are usually good quality, depending on where you live of course,
      Gemma 🙂

  37. Silvane on July 4, 2017 at 5:42 pm

    Great recipe!!! It worked out really well

    • Gemma Stafford on July 5, 2017 at 1:01 am

      I am really happy to hear this, thank you for being in touch,
      Gemma 🙂

  38. Nigel Smith on July 3, 2017 at 4:50 am

    Brilliant recipe. I used fresh fruit and an ice-cream maker. 800g raspberries and a single 400 g can of condensed milk no wastage).

    • Gemma Stafford on July 5, 2017 at 3:55 am

      Hi Nigel,
      Good, a great tip too for people with ice cream makers. Allows for citrus too, would be delicious with lime, or lemon!
      Gemma 🙂

  39. Steve on June 24, 2017 at 9:26 pm

    Hey Gemma, great recipe! Quick question. Since the berries need to be frozen before being processed, how do you get the seeds out? When they’re frozen, the seeds are impossible to get out.

    • Gemma Stafford on June 25, 2017 at 1:31 am

      great question Steve! So the seeds aren’t a problem in the sorbet at all. I know raspberries are loaded with seeds but funny enough they are not a problem in the sorbet.

      Hope this helps,
      Gemma.

  40. Steve on June 24, 2017 at 7:24 pm

    Great recipe! Fun, but make sure you have a good processor! This broke my chopper. I used half raspberries, half blackberries. Yummy!

    • Gemma Stafford on June 25, 2017 at 1:32 am

      glad it worked well for you Steve, but yeah a good processor is always a good thing to have when blending frozen fruit.

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