Making Sorbet


Sorbet is a frozen dessert that you can make from water sweetened with fruit juice. It is often called sherbet or Italian ice, but there is actually a whole list of names that refer to this delicious food. It is similar to ice cream, and can contain milk products, but sorbet does not have an air whipped into it like ice cream does. It is often used as an alternative to ice cream for those on a diet because it does not contain any fat.

When you are making sorbet, you can use fresh fruit or juice bought in the supermarket. First you have to prepare the sweetened water by mixing one cup of water with two cups of sugar in a two-quart saucepan. Bring this mixture to a boil on the stove making sure that all the sugar crystals disintegrate in the water. When the water is clear, remove it from the heat and allow it to cool. You can store it in the refrigerator and use only small portions to make different kinds of sorbet.

To make the actual sorbet, you combine two cups of the fruit juice you want for the flavor of the sorbet with the sweetened water. The best way of making sorbet is to use an ice cream maker because this machine will combine and freeze the ingredients. As the mixture freezes, the blades keep turning continually scraping the frozen particles off the sides. This keeps the ice crystals small giving you a perfect dessert. Although it is frozen, there should not be chunks of ice in it. As the blades turn the mixture, it starts to thicken

You can still make sorbet if you don’t have an ice cream maker. You follow the same steps to make the syrup and add the fruit juice. Place the mixture in the freezer and stir it regular intervals to make sure it doesn’t freeze with large ice crystals.

Many people complain that the sorbet they make at home is too hard. This could be because they leave it in the freezer too long. If you want your sorbet to be a bit soft, take it out of the freezer for a few minutes before you plan to serve it. This will allow it to soften up a little bit.








Privacy Policy - Terms Of Usage