Archive for the ‘Sorbets’ Category

Port Plum Sorbet

July 10, 2012

Photo by J. Jagroop

This is an update on my post from April 16, 2009.  After making this sorbet for a dinner party I thought the tweaks I made were worth mentioning.  So here goes.

Making sorbet is truly simple these days with the inexpensive ice-cream machines now available.  The trick to making a smooth and creamy sorbet is in the ratio of liquid to sugar.  Too much liquid and an ice block results.  Too much sugar and a slushy results.  If you’re using canned fruit, buy the unsweetened kind.  The same is true with the addition of wine or spirits to a sorbet.  Too much wine or alcohol will produce a slush rather than a sorbet.  Add just enough to impart a perfume and enhance the fruit while keeping it smooth and creamy frozen for scooping.

Some recipes call for egg whites or gelatin as stabilizers that prevent those ice blocks.  Egg whites are uncooked and subject to salmonella.  Gelatin gives the sorbet a distinctive taste of plastic.  It’s easier, tastier and safer to let the sorbet sit at room temperature for 10-20 minutes before trying to scoop it.

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Soursop Sorbet

May 17, 2009
Soursop

Soursop

Soursop is known as an Indian Apple in the South Pacific, guanana in Central and South America and they are also grown in Florida and the Caribbean.  A soursop flesh has the texture of pear pureé, a lot like a cherimoya or custard apple.  The flavor is indescribable but delicious in rum drinks, custards, and sorbets.  Its sort of a pear, banana, vanilla flavor, very delicate and pallet awaking… oo… this is a new-to-my-mouth sensation.

This recipe is so simple, all you need is an ice cream freezer and time.  Buy soursop pulp in the can or a fresh ripe fruit for this recipe.  If buying fresh soursop, it should be soft when pressed if its ripe.  If it is not ripe, put it in a paper bag and leave it for a few days.  When ripe, peel skin away, remove sections, break open the membrane, remove large black seeds, and squeeze out puree.  A food mill works great for this chore.  Caution:  if the soursop was picked too green, it will not have much flavor or sweetness.  If you don’t live next to a soursop tree, ensuring you get the tree ripened best quality, the next best thing is from a can of pulp which most Asian markets carry.

You don’t want to overpower the soursop flavor with heavier fruit flavors but the addition of rum will go down well and helps to make a softer sorbet for ease of scooping.  You might want to pair soursop sorbet with an espresso panna cotta and fresh passion fruit.  Garnish will papaya, fresh basil and mint sprigs, rambutan, lychees or other delicate fruit.

Ingredients:

  • 4 cups soursop pulp (fresh or canned) 
  • 1/2 cup powdered sugar
  • 1/2 cup water
  • 1/2 cup mild rum
  • 1 tsp lemon juice

Method:

  1. Dissolve sugar in water.
  2. Add soursop pulp, lemon juice and rum.
  3. Chill thoroughly.
  4. Pour into ice cream machine and freeze according to manufacturer’s instructions.
  5. Pack into freezer safe container.  Freeze for 2-3 hours to ripen the flavors.
  6. Let soften for 10 minutes at room temperature before scooping.

Note:

The flavor of a sorbet or ice cream should be intense.  Once frozen, the flavors will be much milder and more mellow.

Strawberry Cordial Sorbet

April 20, 2009
Strawberry Sorbet

Strawberry Sorbet

This is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts.  And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats.  Substitute water for the cordial if you’re on the wagon.

The more alcohol or sugar in the sorbet, the softer the end product.

Strawberry Cordial Sorbet

·         Pureé 8 cups of fresh strawberries and strain to remove pips ( you’ll need 4 cups of the pureé)

·         Pour pureé into a blender (or food processor) with 1/2 cup water (or 1/4 cup water and 1/4 cup strawberry cordial), 1 Tbsp lemon juice, and ¾ cup sugar.  Blend until sugar dissolves.

·         Chill thoroughly and freeze in an ice-cream machine according to manufacture’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.

Strawberry Cordial

Strawberry Cordial is easy to make using 2 cups vodka, 3 cups of crushed strawberries, 1 split vanilla bean (or 1 Tbsp vanilla extract), 1 broken cinnamon stick, 1/2 tsp cracked peppercorns, and 1/2 cup sugar. Put everything in a glass jar.  Shake daily for 7 days.  Strain through a sieve and filter through a paper coffee filter into a decanter.  Fill decanter as full as possible to prevent evaporation of flavors.

 

Lime Sorbet – The Palate Freshener

April 20, 2009

limeLime sorbet in the 1920s was served between courses of elaborate meals.  The idea was to cleanse the pallet between the fish course and meat course.  Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream.  Lime is especially refreshening and your pallet will definitely sing with the intense lime flavor of this sorbet.

 ·         Remove the zest from 5 large limes (a potato peeler works well for this)

·         Juice the limes (you’ll need 2/3 cup of lime juice)

·         In a blender (or food processor) chop the zest with 1 cup of sugar.  Add 1 cup hot water and whirl 10 seconds.  Add 3 cups of cold water and the juice, whirl another 10 seconds.  (optional:  color with 2 drops of green and 1 drop of yellow food coloring)Strain to remove zest.

·         Chill thoroughly and freeze in an ice-cream machine according to manufacturer’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.