Homemade Sorbet in 5 Minutes (No Ice Cream Machine Required) Gemma's Bigger Bolder Baking

Homemade Sorbet in 5 Minutes (No Ice Cream Machine Required) Gemma's Bigger Bolder Baking

 The first sorbet we are making is a lovely raspberry flavor. So the main ingredient for our sorbets is frozen fruit. So I have some lovely raspberries here. And the reason I have them frozen is because it gives you a really thick texture to your sorbet, which is actually what the ice cream machine would do. So we’re replacing that by using frozen berries. You can use fresh fruit. The mixture just doesn’t get as thick, but it will work.

      Our next very important ingredient is sweetened condensed milk. Now I like to use the fat-free version because I find it a little less sweet. So the reason I use condensed milk is because it’s very important that when you’re making frozen desserts that your sugar is liquid. And by doing that, it will stop ice crystals from forming and it also makes your sorbet (or your frozen yogurt) very scoop-able. Now I understand that in some countries you can’t buy condensed milk, but you can make it, and you can also make a dairy-free condensed milk.

and I have both of those recipes on my website. So on with our lid—so far it’s been pretty easy—and then all we’re going to do is blend it for around 3 to 4 minutes. You just want to get it really nice and smooth. While it’s blending, you will notice that it clumps up a bit, but just let it keep going and it will eventually smooth out. Once you can see that your sorbet is smooth, then take off the lid, and just look at that: beautiful, homemade sorbet. Look how smooth it is, and the beautiful, vibrant color as well. Oh,