Instant Baggie Sorbet Science Experiment

Make delicious fruity sorbet in minutes while learning all about the science of freezing.

Instant Baggie Sorbet Science Experiment

If you’ve ever used an ice cream maker, you know the process of freezing juice or cream can seem complicated. But the chemistry behind frozen desserts is surprisingly simple – and you can make sorbet using basic kitchen ingredients and supplies. The key is salt: By adding sodium to ice water, you lower its freezing point (this is called “freezing point depression”). As the water gets colder, it absorbs more and more heat energy from the surrounding environment – in this case, fruit juice – causing it to freeze. The result: delicious sorbet in minutes. Try it out for yourself!

1 part (e.g. one cup) fruit juice of your choice
2 parts ice
1 part salt
1 part water
1 small sealable plastic baggie
1 large sealable plastic baggie

Pour fruit juice into the small plastic baggie and seal it.

Add ice, salt, and water to the larger plastic baggie.

Place the baggie containing the fruit juice inside the larger baggie, and seal the larger baggie.

Now shake the large baggie vigorously until the juice reaches a sorbet consistency. It may take a few minutes.

Remove the smaller baggie, scoop the sorbet into a bowl, and enjoy!

Join Maria Menounos as She Cares for Parents With Cancer, Diabetes & COVID in Powerful Video Diary

It hasn't been easy, but she's dedicated her life to helping them — and loving them.


Maria Menounos has been caring for her parents for years. Her dad has type 1 diabetes, with his blood sugar levels often dropping dangerously low. And her mom was diagnoses with Stage 4 brain cancer, or glioblastoma, in 2016. As if that wasn't enough, she never thought she would also see them hospitalized with COVID-19. It hasn't been easy, but she's dedicated her life to helping them — and loving them. Go inside her emotional journey in a powerful and moving video diary. She's sharing it all to help others find the strength they need in their own journies.

Keep Reading Show less