McGill students invent shelf-friendly sorbet

Tired of your ice cream melting before you make it home from the supermarket? A team of McGill students have a solution for you!

Frisson can be stored at room temperature, then shaken and popped into the freezer for an icy treat

Frisson - a sorbet that can be kept at room temperature until it's ready to be eaten - was invented by a team of McGill students. (Karine Paradis)

A team of McGill students has invented a new type of sorbet, dubbed Frisson, that can be stored at room temperature until you're craving a frozen treat. 

​McGill food science graduate Karine Paradis says she and her teammates were trying to create something that was both delicious and shelf-friendly.  

The result was Frisson: a non-dairy, vegan product that can be stored for up to six months on the shelf. 

That means no more half-melted ice cream when you get home from the grocery store.

“When you’re ready to consume it, you just shake it, put it in the freezer, and then after four to eight hours you are ready,” Paradis told CBC's Daybreak.

How does it work?

Frisson is a liquid mixture that remains stable as long as it's sealed.

Once the package is opened, nitrous oxide stored inside will activate, turning the mixture into a frozen treat. 

Paradis says Frisson is just as tasty as other sorbets. 

“It’s absolutely beautiful, smooth ... delicious,” she says. 

“It’s really refreshing, you can’t not like it.”

Their flavours include hibiscus sorbet with ginger chunks, and almond-pistachio.

Paradis and her team will be heading to New Orleans later this week to compete at an annual food expo. 

The group was selected as one of six finalists in the Institute of Food Technologist Students’ Association, an annual competition sponsored by MARS.