Ingredients

  • Fruit + Sugar = Sorbet. shopping list
  • • Sorbets are a simple combination of fresh fruit or fruit juice with sugar. That's it! About two lbs. (950 g.) of fruit will be perfect for making a quart of sorbet — that comes out to about five cups of chopped fruit. A little more or less is fine; this is a basic formula, not an exact science. Puree this fruit and add a little sugar, and that's your sorbet base. shopping list

How to make it

  • 1. The easiest way to add sugar is to make a simple sugar syrup. Simmer equal parts sugar and water until the sugar is dissolved and let it cool. Most summer fruits are sweet enough on their own that we barely need to add any sugar. Remember, though, that freezing dulls sweet flavors, so we want the base to taste slightly too sweet before we freeze it.
  • 2. Sugar plays a larger role in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.
  • 3. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base. Wash and dry a large egg, and then gently lower it into the pureed and strained sorbet base. If you see a nickel-sized round of egg showing above the surface, you're golden. If the circle is smaller or if the egg sinks below the surface, you need to add more sugar. If the circle is larger, you need to add a little water or fruit juice.
  • That's it! Sorbet really is as simple as that. You can celebrate a single fruit in all its glory or use any combination of fruit your little heart desires. Get creative and infuse the simple syrup with herbs and spices, or make it a grown-up sorbet with a little liquor stirred into the base. You can even turn a sorbet into sherbet with a splash of cream or coconut milk.

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