Sorbet, a scrumptious frozen dessert made from fruit, serves as the ideal refreshing indulgence during the hot summer months.
And while it is traditionally made with water, sugar, and fruit juice, sorbet can also be made with dairy products like milk and cream.
People often think of sorbet as a healthy alternative to ice cream because it is lower in fat and calories.
But sorbet can also be high in sugar, so it is essential to read the labels carefully when buying it or making it home.
You can easily make your sorbet if you have an ice cream maker.
And if you are looking for some creative and delicious flavor combinations, here are some recipes to get you started:
1. Watermelon Lime Sorbet
This refreshing sorbet is made with watermelon, lime juice, sugar, and just a touch of vodka to keep it from freezing too solid.
For this recipe, you’ll need:
- 4 cups of cubed watermelon
- 1/2 cup of lime juice
- 1/2 cup of sugar
- 2 tablespoons of vodka
What is the cubed watermelon?
Cubed watermelon is watermelon that has been cut into small cubes.
Watermelon is an excellent fruit for making sorbet because it is very refreshing and has high water content.
Why lime juice?
Lime is one of the best flavors for sorbet because it adds a tartness that helps to balance out the sweetness of the fruit.
What is sugar, and how much it’s needed?
Sugar is a necessary ingredient in sorbet because it helps to sweeten the recipe and prevents the sorbet from freezing too solid.
What’s vodka for?
Vodka is added to this recipe to help keep the sorbet from freezing too solid.
If you don’t want to use vodka, you can substitute it with another clear alcohol like gin or tequila.
Directions
- To make this sorbet, start by cubing the watermelon into small pieces.
- Then, add the watermelon cubes, lime juice, sugar, and vodka to a blender or food processor and blend until smooth.
- Next, pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
- Once it is finished, transfer the sorbet to a freezer-safe container and store it in the freezer for up to two weeks.
Notes
- If your sorbet is too tart, you can add more sugar to taste.
- And if you want a boozy sorbet, feel free to increase the amount of vodka in the recipe.
2. Strawberry Basil Sorbet
This flavorful sorbet is made with strawberries, basil, sugar, and lemon juice.
It is a beautiful pink color and has a delicious flavor.
For this recipe, you’ll need:
- 1 1/2 cups strawberries, hulled and halved
- 1/4 cup basil leaves
- 1/2 cup sugar
- 1/4 cup lemon juice
Why use strawberries as this ingredient?
The strawberries in this recipe add a delicious sweetness and lovely color to the sorbet.
Basil is an excellent complement to the strawberries, adding a bit of zing and freshness.
Lemon juice helps to balance out the sweetness and adds a bit of tartness.
What are basil leaves?
Basil leaves are the leaves of the basil plant.
They have a robust and fresh flavor and aroma.
In this recipe, they add a delicious zing to the strawberries.
How do I hull a strawberry?
To hull, a strawberry, remove the green stem and leaves from the top of the fruit.
You can do this with a knife or your fingers.
Then, cut or tear the strawberry in half.
What is sugar?
Sugar is a sweetener made from cane or beet juice.
It is often used in recipes to add sweetness.
This recipe helps balance out the tartness of the lemon juice and adds a lovely sweetness to the strawberries.
How do I juice a lemon?
To juice, a lemon cut the lemon in half and then use a juicer or reamer to extract the juice.
You can also squeeze the lemon halves by hand to extract the juice.
How do you make Strawberry Basil Sorbet?
1. Combine the strawberries, basil, sugar, and lemon juice in a blender or food processor and blend until smooth.
2. Pour the mixture into a shallow dish and freeze for about 2 hours until solid.
3. Break the sorbet into chunks and blend again until smooth.
4. Serve immediately or store in an airtight container in the freezer for up to 2 weeks. This recipe makes about 1 pint of sorbet.
Notes
- If you are using frozen strawberries, there is no need to hull them. Just thaw the berries before adding them to the blender.
- You can use any sugar in this recipe, but granulated sugar will dissolve faster than other types.
How long should I churn sorbet?
It’s quite a difficult question to answer as it depends on a few factors, such as the type of sorbet you are making, the temperature of your ingredients, and how much air you want to incorporate into the mixture.
In general, however, most people agree that you should churn sorbet for at least 20 minutes and up to 30 minutes if you want a smoother, more scoopable consistency.
If you find that your sorbet is not freezing correctly, you can always put it back into the freezer for a few more minutes before serving.
Why is Churning necessary?
Churning is necessary to incorporate air into the sorbet mixture and prevent large ice crystals from forming.
The more air incorporated, the smoother and creamier the final sorbet.
If you do not churn the sorbet long enough, you may end up with a product that is more like ice than sorbet.
How do you keep the homemade sorbet from freezing solid?
Freezing is a process that changes the structure of water molecules, causing them to expand and form ice crystals.
When these ice crystals form, they can make the sorbet difficult to scoop or eat.
To prevent this, adding a stabilizer to the sorbet mixture is essential.
There are a few different types of stabilizers that you can use, such as alcohol, glycerin, or sorbet syrup.
Adding one of these stabilizers will help keep the sorbet from freezing solid and make it easier to scoop.
Do you need a stabilizer for sorbet?
No, you don’t need a stabilizer for sorbet.
Sorbet is a very stable product.
If you want to ensure your sorbet is extra smooth and creamy, you can add a stabilizer such as a xanthan gum or carrageenan.
These ingredients will bind the water molecules together, preventing them from separating and creating a grainy texture.
Watermelon Lime Sorbet
Equipment
- 1 bowl
- 1 freezer
Ingredients
- 4 cups watermelon
- 1/2 cup of lime juice
- 1/2 cup of sugar
- 2 tablespoons vodka
Instructions
- To make this sorbet, start by cubing the watermelon into small pieces.
- Then, add the watermelon cubes, lime juice, sugar, and vodka to a blender or food processor and blend until smooth.
- Next, pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
- Once it is finished, transfer the sorbet to a freezer-safe container and store it in the freezer for up to two weeks.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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