Posts Tagged ‘Fruit Sorbets’

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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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.