Sorbet Basic Recipe and more

Ingredients Classic Sorbet

• 400 grams of fruit i.e. raspberries, peaches
• 100 ml water/200 ml simple sirop (1:1 sugar water boiled and cooled down)
• Alternative when not using simple sirop 100 grams of sugar or sweetner
• 25 grams of lemon juice
• 1.5 gram (0.75 tspn) vegetable glycerine
• Optional20 - 40 ml of 20% proof alcohol like amaretto or half the amount for 40% proof rhum. Reduce the glycerine if you use alcohol
• add vanilla, spices to this. I love peach and black pepper.

Ingredients Passion Fruit Sorbet

• 250 - 300 ml of passion fruit juice with out the seeds (keep them) (around 20 fresh passion fruit. Go for a ripe as possible. They should look wrinkled
• 100 - 150 ml water or 150 ml simple sirop (1:1 sugar water boiled and cooled down) or better 150 - 200 ml Corn sirop (Corn sirop is less sweet gives a nicer texture). Important you have a total of 400 ml fruit, sirop and water. Taste to ensure it is not too sweet.
• 20 grams of lemon or lime juice
• 1.5 gram(0.75 tspn) vegetable glycerine
• roast the seeds crispy in a steel pan until nicely roasted. They taste delish.
• Prepare as a normal sorbet
• add vanilla, spices to this as you like or a little 2cl of rhum. Then use less Glycerine

1blend the fruit in a mixer to a puree. Then you can filter if you would like a smoother ice cream

2Make a sirop from the water and sugar. Bring to the boil and reduce a little and add the lemon juice. Add to the puree and mix

3Prepare in an ice machine for around 30 minutes untill you have a light creamy texture. Put it in the freezer in a closed container for around 2 hours befoe serving.

Optional: add pistachio, vanilla, other nuts, chocolate etc.

Note: that using simple sirop will result in a smoother sorbet (sugar lowers the freezing point) and ideally store at 0 degrees Celcius. Add to 2 Cl of 20% proof alcohol to this for a further smoothening agent. Simple sirop stores around 2 - 3 months in the fridge. The best fruits for Sobert are high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas etc.) That's because pectin and fiber act as thickeners.

Best ratio most of the time is 4:1 fruit to sugar. Note that simple sirop dilutes the flavor of the sorbet and for some fruits it can be to thin the sorbet base.

For some fruits it can be use full to cook the frui. Fro example pears, cranberries, and some plums, tastes better when cooked.

You can add accents: herbs, citrus zest, spices, or ginger etc. to avoid a cooked fruit taste. When you work with fruit juices like water melon, lemon.

It is better to use corn sirop which is one third as sweet as sugar. Use more to get a truly smooth sorbet texture.

Adding alcohol can be good too. Freeze the sorbet around 2 hours before.

Serving Idea: Spicey pineapple and tequila 1 KG peeled, cored, and cut pineapple fruit. If not perfect ripe bake in the oven for 2 - 3 minutes at 230 degrees Celcius 2 - 3 salt (0.5 tspn) 250 grams sugar 75 cl water to blend the pineapple smooth 3 gram aleppo chile (1.5 tspn) 1 tablespoon good quality tequila 15 grams of lime juice to taste (to taste) Optional: lime zest to taste. Take unwaxed limes.