Making home-made sorbet is easier than you think. You don’t even need an ice cream machine! It’s basically just frozen fruit puree sweetened with sugar and water. You can also add herbs, chocolate or wines and liqueurs to flavor the sorbet.
To make a fruit sorbet, you’ll need:
1. Fruit (fresh or frozen)
-Soft fruit (mango, berries, peaches, melons, pineapple, bananas, grapes)
-Hard Fruit (apples, pears, rhubarb)
-Fruit Juice (lemon, grapefruit, orange, lime)
2. Sweetener (simple syrup, honey, agave , fruit juice or sweet wine)
3. Acidity (lemon, lime, orange, balsamic vinegar)
4. Alcohol (vodka or liquers), optional
Sweeteners should be added to taste. Depending on how ripe, sweet or tart the fruit is, you’ll need to add more or less. You will always need to add simple syrup to start for the right consistency. Wine, fruit juice or honey can also be added for additional sweetness and flavor.
Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture. You can use liqeurs that complement the taste of your fruit or vodka, which has no flavor.
For soft fruit: add fruit, sweetener, acid and alcohol (if using) to a blender or food processor and puree (pour through a fine mesh sieve if it has any pits).
For hard fruit: add fruit, sweetener, and acid to a pot and cook until tender. Cool and add to a food processor or blender. Add alcohol (if using).
For fruit juice: add juice, sweetener (you can boil it up with some of the rind for a more intense flavor), and acid to a bowl and mix.
If you have an ice cream machine, good for you! Just pour the mixture into it and let the machine do all the work. If you don’t, pour the mixture onto a cookie sheet and freeze until set. Break it up and blend in the food processor until smooth. Freeze and blend again for an ultra smooth consistency.
Here are some gourmet sorbet combinations and ideas for inspiration:
Personally, I love plain old raspberry sorbet! The beautiful crimson color, coupled with some fresh blueberries, is the perfect way to end any meal.
Whats your favorite sorbet recipe? Share it with us in the comments below!
Homemade Raspberry Sorbet
1 cup sugar
1 cup water
24 oz. fresh or frozen raspberries (thaw if frozen)
juice of 1/2 lemon
1 tsp vodka, optional
Create a simple syrup by bringing the sugar and water up to a boil until the sugar dissolves. Cool. Put the raspberries, syrup and lemon in a food processor and blend until smooth. Pour the mixture through a fine mesh sieve or cheesecloth to remove the pits. Pour the raspberry puree onto a parchment-lined cookie sheet and freeze until set. Break the frozen puree into pieces and blend again in the food processor (separate into batches, if needed). If possible, freeze on the cookie sheet once more and blend again. Serve immediately or freeze. If frozen, remove from the freezer and let it soften for a few minutes before serving.
1 year ago: crumbless refreshing Shabbos dessert