In this study, the evil eye, engagement, linaria, rose, unripe grape and sirkencubin from traditional Turkish sorbets were stored at different temperatures (4, 20 and 37 ºC) for 90 days after they were concentrated to 62 ± 1 °Brix. The effects of storage temperature and time on color parameters and the bioactive properties of traditional sorbets were investigated. Although slight differences were observed, it was determined that total phenolic content, antioxidant and antiradical activities tended to decrease during storage in general. Storage temperature and time were found to be effective on color parameters and the biological characteristics of sorbets tested. The changes in the phenolic compound profiles of the concentrated sorbets during storage (at 0th and 90th days) were detected by LC-MS / MS. The observed results show that the bioactive properties and color of the sorbets are better when low temperatures for storage are preferred.