How To Make Fruit Sorbet In A Bag

Did you ever make ice cream in a bag when you were in grade school? I’m sure many of us did. But in case you didn’t, the process basically involves putting milk, sugar, and cream in a ziplock bag, placing that bag into a larger ziplock bag with salt and ice, and “smushing” it with your hands until you’ve created ice cream.

‘Ice cream in a bag” is a fun, hands-on “science experiment” that demonstrates how salt lowers the freezing point of ice, and results in everyone getting to eat ice cream afterwards, which is the best part of the lesson. 😉

As it turns out, ice cream isn’t the only frozen treat you can make in a bag! It’s just as easy to make sorbet in a bag, and there are SO many flavor options available to you.

Wouldn’t it be fun to set up a Make-Your-Own-Sorbet Bar at your next gathering? Think how much fun your guests would have, and it would be one less thing you would have to make! Hmmm, I may have to change my dessert plans for tonight’s barbecue…

Sorbet in a Bag

You’ll need:

Quart-sized ziplock bag
Gallon-sized ziplock bag
1 cup fruit juice or fruit puree
1 cup water
1 cup rock salt or ice cream salt
2 cups ice

Start by adding your fruit juice or puree into the quart-sized bag. I used fresh strawberry juice, but you can use just about anything you like! (If your chosen juice or puree isn’t that sweet because the fruit isn’t in season, or it’s just a bit tart, feel free to add a bit of sugar or honey as a sweetener.)

The gallon-sized bag will operate as the “freezer” for our sorbet. Open up the bag and add the water, salt, and ice.

Place your sealed quart-sized bag of fruit juice or puree into the larger bag, and seal the larger bag tightly.

Gently massage the bags for 8-10 minutes, or until the juice firms up inside of its bag.

You can scoop your sorbet directly out of the bag with a spoon, or you can snip off a corner of the bag with a pair of scissors, then squeeze the sorbet out into a bowl.