blood orange sorbet recipe – use real butter (2024)

FAQs

How the sorbet is done? ›

Sorbet is essentially made of a simple sugar syrup, infused with fruit puree or juice or another flavoring agent like coffee or chocolate, that is then chilled and churned.

Most sorbet recipes will also call for a small amount of citrus juice to add tartness, and this can also help to thin out fruit purées that are too thick on their own.

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.

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Sugar Content: Sorbet recipes typically include a significant amount of sugar, which helps to lower the freezing point of the mixture. This prevents the sorbet from becoming rock-hard when frozen, allowing it to maintain its creamy texture.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Sugar plays a larger roll 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.

Here is the thing, sorbet if it has too much sugar, will be too sweet and won't freeze correctly, too little sugar and the sorbet will be icy and hard. On average we are looking for 2 parts fruit juice or puree to one part sugar, and there is a fun way to test the amount, see below.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).

How do you thicken homemade sorbet? ›

In this recipe, we use tapioca starch to thicken the sorbet mixture, which gives a velvety texture to the sorbet, but you can use corn starch if this is what you have. Thickening the sorbet mixture with a starch gives it body, which makes the sorbet expand during churning and become fluffy.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Sorbet has just two main ingredients: fruit and sugar. There may also be some water, flavorings, or acid added to it, but it's essentially blended fruit that's churned and then frozen. No dairy is added to sorbet, which is how it is different from ice cream.

Sorbet is made with just fruit and sugar, so it's dairy-free. Sorbet tends to have an icier consistency; the more sugar sorbet contains, the less icy the texture. Sorbet flavors are primarily fruit-driven, like this All-Fruit Mango Sorbet or No Churn Raspberry Lime Sorbet. Sorbets also come in chocolate flavors.