10 best ever sorbet recipes (2024)

FAQs

What is the secret to good sorbet? ›

The Master Ratio

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.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming.

The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. 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.

The egg test: Clean an egg well in water. Dry it and place it into your sorbet mixture - the egg should float and the tip should stick out about the size of a dime. If it is more than a dime - there is too much sugar.

Anyone who has stored a bottle of booze in the freezer (that's how you get the coldest martini) knows that it doesn't freeze all the way. Why? Alcohol has a low freezing point (about -16°F, depending on the spirit), and your freezer hovers around 0°F. This makes alcohol an invaluable addition to no-churn ice cream.

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.

If you add too much sugar your sorbet won't freeze properly and you'll end up with slush. However, if you don't add enough you'll end up with a hard block of ice, which is less than appetising. Apparently, 20 -30% sugar is about right.

Is eating sorbet good for you? ›

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

A sorbet is a long way from vanilla ice cream and even further from cookie dough ice cream, but as a refreshing treat on a hot day, it's an ideal choice for anyone with diabetes. Sorbets are not creamy, mainly because they do not contain dairy, nor try to imitate ice cream.

Procrema 100 Cold/Hot Natur: Mixture of stabilizers, thickeners, proteins, fibers and sugars to stabilize ice cream naturally both hot and cold. For sorbets we recommend: Prosorbet 5 Cold/Hot Natur: Mixture of stabilizers and emulsifiers.

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).

The main application for this hydrocolloid is in sauces, ice cream, salad dressings, and other frozen food products. As an anti-ice crystal agent, xanthan gum is a perfect solution for making rich, creamy, smooth ice cream.

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.

Pectin improves viscosity and like sugar, helps to decrease the size of ice crystals. Fruit is not a natural bedfellow for no-churn ice cream with all its water content.