Friday, August 24, 2012

Fruit Sorbet

Portion 4


2 pounds of fruit
1 1⁄2 cups of sugar
1 cup (250 ml) Sugar 
1 cup (250 ml) Water 
-both boiled together and cooled
1 Densitometer (1 chicken Egg )

  • All fruit is great and easy to make sorbet. 
  • Seed and chop the fruit leaving the skin on. Add into a pot with the sugar and bring to the boil. 
  • When it comes to a boil and is soft and just cooked (not for long at all, like 2-3 minutes) blend it and pass it through a fine mesh sieve. 
  • When cold, put the whole uncracked egg in the liquid, and if it floats and shows the size of a quarter dollar, it is ready to freeze in the sorbet machine. 
  • If it sinks, add a bit of syrup at a time and mix well, until it floats. If it really just stays up on top, add water until it sinks. 
  • Remember to keep everything cold cold when spinning the sorbet. Also, help the machine by scraping it a few times in the process, and it should be done inside of 10 minutes.


Apricot Ginger 

Peach Gooseberry 
Nectarine Vanilla 
Raspberry Strawberry
(Also, Don’t use Alcohol. It won’t freeze) Try any seasonal fruit!

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