Sorbet, pronounced sor-bai is an easy dessert to make. It’s is a frozen dessert made with sweetened water and flavouring most commonly with fruit juices and purées but also with wine and liqueurs. It’s French but derives from Old Italian sorbetto and from Turkish şerbet. It’s quite tasty and if you enjoy ice cream and frozen yogurts but are lactose intolerant, sorbets can be a very tasty alternative for a frozen dessert. It’s also another way to enjoy fresh fruits without having to constantly run to the market for them.
I always thought that Sorbet and Sherbert were the same product, just said/spelled differently, but they are not. Sherbet is American and contains a small amount of milkfat which makes it creamier and not a good option for lactose intolerant people and also not very healthy since there’s added fat but still delicious it its own right.
I found an awesome YouTube video for the Sorbet recipe that did not require an ice cream machine but changed the granulated sugar for natural honey to make a honey simple syrup. I always mention how I dislike to use granulated sugar but I do use it sometimes. Sorbet is usually made with simple syrup which is equal parts water and granulated sugar boiled to a clear liquid. It can be infused with all kinds of flavours. I prefer using honey when cooking because it is a natural sweetener and slightly better for you.
Simple Syrup Ingredients (equal parts water and sugar):
- 1/2 cup of water
- 1/2 cup of natural honey or granulated sugar
- In a saucepan, bring your water and honey to a simmer – If using granulated sugar, the liquid will be clear. If using honey, the liquid will be golden in colour
- Let your simple syrup cool down
- 2 large mangoes
- 2 tangerine – For a mild tangerine taste
- 1 tsp of lemon juice – Fresh or store-bought juice
- 1/4 cup of simple syrup – You may need more depending on the consistency of your sorbet
- 1 fresh, clean egg – You will need this as tool to determine the right consistency of your sorbet
- Prepare your mangoes in cubes and separate your tangerines
- In a food processor (you can use a blender) put your cubes, tangerines, lemon juice and simple syrup
- Blend into a purée and run your purée through a fine mesh strainer to prevent the seeds from fruits like strawberries from going into your sorbet as well as fibrous fruits such as mangoes
- Once you have strained your purée, put the egg in the mixture. You should only see a quarter of the egg for the perfect consistency. If the egg sinks, add more simple syrup. If the egg floats, add more water. (I had to add more water to mine for example)
- Pour the sorbet mix into a metal bowl previously chilled for 24 hours or as the YouTube video suggested, spread the mix onto a baking sheet. You don’t have to pre-chill the baking sheet and I had great results with this method
- Pop in your freezer for 3 hours
- After 3 hours, scrape the mix into your food processor/blender and blend into a purée once more
- Put the frozen purée back onto the baking sheet and into the freezer for another 4 hours
- After 4 hours, blend that bad boy again
- You can eat it now or later! If you choose to eat it later, put it back in the freezer in an air-tight container. Let thaw a few minutes at room temperature before eating.
Enjoy your sorbet with homemade cookies or on its own!