You can make sorbet in a Ziploc bag


Ziplocs likely hold a very special place in your pantry purely because they come in handy so often. Not only are they great for keeping your food fresher for longer, but they can also be used as ice packs, funnels, tablet protectors for when you’re reading a recipe and don’t want splatters on your screen or as storage containers for everything from toys to electronics. And now we’ve discovered they can also be used to make sorbet!

That’s right, you can turn your Ziploc bag into a makeshift ice cream maker by using salt or rock salt and ice—just as you did in that elementary school science experiment. Once you fill a large Ziploc with the ice and salt, you’ll fill a smaller plastic baggy with a juice of your choice.

Place the bag containing the juice inside the bag with the ice and rock salt, seal and shake. In just a few minutes, you should have a nice, slushy sorbet.

Watch the video below for complete instructions:


As you can see, the almighty Ziplock has many uses, but creating sorbet has got to be the best one, especially now that the August heat is in full swing!

In the next recipe, you’ll see how you can use puree to create your sorbet instead of juice if you’re looking for a thicker texture—because apparently the possibilities for at-home sorbet are practically endless. Just make sure you’ve got your trusty Ziplocs at the ready.


Perhaps the greatest part of all is that you could eat your sorbet or ice cream right out of the bag if you needed to (fewer dirty dishes is always a good thing!). How fun would it be to make mini-batches of sorbet with your kids at the beach, and then eat it right our of the bags with your toes in the sand!?

Are you realizing a newfound love for Ziplocs right about now? That’s totally understandable!

Food, Recipes

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About the Author
Augusta Statz
I have a B.F.A. in Writing from the Savannah College of Art and Design. I’m an avid writer with a genuine sense of curiosity. I feel the best way to absorb the world around you is through fashion, art and food, so that’s what I spend most of my time writing about.

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