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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.

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4.9 from 7 reviews
Homemade Raspberry Sorbet in 5 Minutes (No Machine)
 
Prep time
Total time
 
Author:
Serves: 4 servings
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.
Notes
SmartPoints: 5
PointsPlus: 3
Nutrition Information
Serving size: 1 serving Calories: 108 Fat: 1g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 25g Sugar: 17g Sodium: 28mg Fiber: 7g Protein: 4g Cholesterol: 0

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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142 Comments

  1. 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 🙂

  2. 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 🙂

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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 🙂

  12. 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.

  13. 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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