Monday, June 6, 2011

Sorbet Fever! (pics forthcoming)

I have been on a wild sorbet kick recently.  It took me a while to get the technique down but i managed to put one together.  Basically a sorbet is flavoring and simple syrup.  The sugar in the syrup is key to the texture.

First things first is the syrup.  You can make the basic syrup with equal parts sugar and water.  You simmer the sugar and water until the sugar is all dissolved.    The amount of syrup depends on the sweetness of the fruit, and how much pulp you will be using in the sorbet.  One can also flavor the syrup with mint or ginger.  I also like to make the syrup with wine from time to time, white wine with light fruits and red berries, and red wine with purple dark berries.

Today I made mango, cantaloupe, ginger sorbet.

2/3 cup sugar
2/3 cup water
1 oz tequila
 4 tbsp fresh ginger
4 mangoes
3/4's a cantaloupe

Grate 4 tbsp fresh ginger.  Mix water, sugar, ginger, and bring to a boil on a stove top, reduce to a simmer and stir until the sugar is dissolved.

Puree 3 mangoes and 3/4 of a cantaloupe,  add simple syrup and a splash of tequila.

Chill in fridge until under 40 F.

Place mix in a ice cream maker until stiff, then place in the freezer for at least 3 hours.  Alternatively place it in the freezer and make sure to stir it every 45 min or so.

Other ideas blueberry cabernet. Strawberry, cherry, chardonnay.

[[UPDATED]]  I have another sorbet chilling in the fridge.  I made a simple syrup with thyme and oregano.  Then I roasted peaches (and a single pear for a bit more bulk).  I skinned the peaches and pears.  Then I pureed it in a food processor with ground black pepper, pink peppercorns, a dash of salt, a teaspoon of extra virgin olive oil, and the juice of 2 lemons and 2 limes.