What makes the smooth and creamy texture in sorbet?

Ice cream machines work by churning / aerating mixtures whilst freezing them. As the mixture freezes, the churning action breaks down large ice crystals , producing that creamy smooth texture we know and love. At the same time, air is trapped in the network of crystals, which increases volume.

Do you need to churn sorbet?

The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker . Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring.

What is the best sugar for sorbet?

Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup .

Why is my homemade sorbet so hard?

If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR . Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze .

Why do you put eggs in sorbet?

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 .

How do I make my sorbet stay soft?

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.

How to get creamy sorbet?

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.

Why is my sorbet not smooth?

Make sure that you puree well. Too cold a freezer : sorbet is going to be best if it's not frozen extremely cold, but your freezer probably is nice and cold. Be willing to let it sit out a little bit before eating, or and perhaps keep it in the door where it's slightly warmer.

How would you describe the texture of sorbet?

August Escoffier describes sorbet as " very light and barely-congealed ices , served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion". Sorbet is sometimes referred to as "water ice".

What makes creamy texture?

Which factors influence creaminess? There are three important factors that help to achieve a creamy texture, even if we work with very little fat: the type of fat used,emulsification technique and viscosity .

Cookin' Canuck - Mixed Berry Sorbet Recipe & Half-Marathon Update (2024)

Published: Apr 23, 2012 · Modified: Feb 13, 2020 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 63 Comments

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This refreshing mixed berry sorbet recipe is a breeze to make, and the perfect the cool off with on a hot summer's day.

"Where are they? Where are they? I just need to see them. Please let me see them." As I ran down the final stretch of the half-marathon course, all I could think of was finding my family in the cheering crowd corralled behind the metal gates. The sound of my pounding feet and labored breathing filled my ears as I scanned the crowd desperately. And then I heard them and saw them simultaneously. "Go Dara! Go Mum! You can do it, you're almost there!" That was all I needed. I mustered the last ounce of energy and kicked it into gear for the last block, passing the runner in front of me and stumbling over the finish line in 1:51:04, well ahead of my 1:59:59 goal.

Tears filled my eyes as the kindly volunteer put the finsher's medal over my head. "I did it. I really did it," I whispered to myself in disbelief.

As I stood at the starting line a couple of hours earlier, the supportive words of my friend Cindy, who is also a certified running coach, rang in my ears. "Don't be afraid of an aggressive pace if you are warmed up and nothing's snapping, crackling or popping. Chances are your body will adapt to it after just a bit." And then, "You'd be suprised what you can do that you thought you couldn't pace-wise. You can always back off if you go through a bad patch. Go for it!" And I did. I really went for it. I ran like I meant it.

I ran hard in the first half of the race, playing around with that aggressive pace, wondering if I could sustain it for the whole race. Halfway through the run, I started scanning the sidewalk for my friend, Kalyn of Kalyn's Kitchen, who promised to station herself along the route to cheer me on. And then there she was, clapping and cheering. Thank you, Kalyn! I needed that.

All went well until mile 10. My breathing started to labor and I forced myself to slow down slightly. Just three more miles. Just a walk in the park. Yeah, right. I regained my composure and pushed on through the next mile and a half. And then came the hill, the one between miles 11.5 and 12.5. As my friend said, "Who is the dumb ass that thought it was a good idea to put a hill at the end of a half-marathon and marathon course?!" I concur.

I hit the proverbial wall and found that my mind was incapable of sending a signal to my legs to go any faster. How badly I wanted to walk, but I knew I would never start running again if I stopped. So I chose a runner in front of me and stayed focused on her, letting her pace carry me up the hill.

As we turned the last corner, I spotted the finish line. How could five blocks look so long? How was I ever going to make it? I dug deep, deeper than I've ever dug before and willed my legs to carry me down the road. "Come on, Dara. You can do it. Don't give up," I said out loud to myself. And there was my family...and then the finish line. It was worth every grueling minute of those last miles. It was worth every mile I trained over the last months, every weight I lifted and every calorie I cut. It was the culmination of my journey and an overwhelming feeling of satisfaction overtook me.

The morning was topped off with my husband and I watching our two boys run the kids' marathon (1 km run). They took off like a shot at the start and sprinted at full speed towards the finish line several minutes later. The looks of excitement and victory on their faces as they clutched their medals was great to see. Hopefully we'll be watching many more races in the future.

All I craved right after the race was something cold, wet and sweet. This easy sorbet would fit the bill perfectly after a run or on any hot day.

The berry sorbet recipe:

Adjust the amount of agave nectar/honey/sugar in this recipe according to the sweetness of the berries you are using. If you wish, start with a little less sweetener, then taste the mixture after pureeing. If it needs to be sweetened, you can add more at that time.

In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).

Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.

Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.

Pour strawberry puree into ice cream maker and process according to manufacturer's instructions.

Transfer to an airtight container and freeze for at least 3 to 4 hours. Let the sorbet sit at room temperature for 15 to 20 minutes before serving.

Other fruit sorbet recipes:

Cookin' Canuck's Easy Strawberry Sorbet
The Cilantropist's (on Cookin' Canuck) Orange Cantaloupe Sorbet
Gather for Bread's Watermelon Sorbet
Carrie's Experimental Kitchen's Blueberry Lemon Sorbet

Printable Recipe

Mixed Berry Sorbet

This refreshing mixed berry sorbet recipe is a breeze to make, and the perfect the cool off with on a hot summer's day.

4.50 from 2 votes

Print Pin Rate

Course: Desserts

Cuisine: French

Keyword: Frozen Desserts

Prep Time: 25 minutes minutes

Resting Time: 3 hours hours 35 minutes minutes

Total Time: 4 hours hours

Servings: 4 Servings (Total 3 Cups)

Calories: 179kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

6 cups mixed berries such as blueberries, blackberries & raspberries
⅓ cup agave nectar, honey, or granulated sugar (or more/less depending on sweetness of fruit)
¼ cup fresh lemon juice

Instructions

In a medium bowl, stir together berries and agave nectar/honey/sugar. Let the berries rest for 15 minutes to release the juices (macerate).
Place the berries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the berry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour berry puree into ice cream maker and process according to manufacturer's instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.

Notes

Let the sorbet sit on the counter for 15 to 20 minutes to soften before serving.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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