Today we are making Sorbets and Sherbets. What I love about them is that they are so refreshing and you can make them as dietary friendly as you’d like.
Use a sugar substitute. You may also choose to use agave in the place of sugar. Make this your own.
The differenence between a Sorbet and a Sherbet is the dairy. Both use fresh fruit or you can use frozen.
As for the Sherbet, use a lactose free milk if your lactose intolerant. I’m going to try making a Sherbet using heavy cream. I don’t know why but heavy cream doesn’t bother my stomach. I’ll let you know how it taste when I make it. If you make if first leave me a comment telling me how it turned out and what you thought of using heavy cream instead of milk.
Let’s start with my own recipe
2 pounds fresh Mango peeled and chopped
1 nub (1/2 inch) fresh Ginger grated
1 cup sugar
1 cup water
1 – 4 tablespoons lemon juice (and grated lemon rind)
Freeze ice cream maker base at least 24 hours in advance.
Prepare the mango. Peel, and cut into cubes. You’ll have around 4 to 5 cups of chopped mango.
Prepare a simple syrup combining the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer until sugar is completely dissolved in the water, about 5 minutes or so. Remove from the hear and cool.
Combine the fruit, grated ginger, and grated lemon rind with 1/2 cup of the simple syrup in a blender, food processor , or bowl if your using an immersion blender.
Blend until the fruit is completely liquefied.
Strain the juice through a fine mesh strainer to get out any fibrous solids.
Stir in 1 tablespoon lemon juice. Taste to make sure it isn’t too sweet or bland.
Chill the sorbet base at least 1 hour.
Churn the sorbet in your ice cream machine. This usually takes about 10 – 15 minutes.
Freeze for at least 4 hours until harden.
All I can say is Oh My Gosh this is so good.
After you’ve made this at home send me a comment and let me know what you thought of it.
Total Time:2 hr 15 minPrep:15 min Inactive:2 hr
Recipe courtesy of Alton Brown, 2009
And here’s one more for all the working ladies out there.. This one comes from The Pioneer Woman.
3 cups Fresh Or Frozen Cherries, Pitted.
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.
Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you’d like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.
Freeze according to your ice cream maker’s instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
Scoop into a pretty glass and serve. If you’re feeling dangerous, mix with a little cold white wine for a delicious “milkshake.” Just don’t tell anyone I told you to do that.
I hope you enjoy making one or even all of these recipes. Enjoy the summer and keep cool with a Sorbet and or Sherbet.
If you missed Mondays post click here and make dairy free ice cream today, tomorrow, and so on.. LOL.. Of course if you subscribe to mythings2do you’ll never have to miss a post at all!!