Summer Sorbets
TweetSorbets are the perfect refreshing summer dessert, having as they do all the ice, but none of the cream, of icecream. They are astonishingly simple to make – very respectable sorbets can be knocked up in just 5 minutes and then stored for a whole season of enjoyment.
Overview
Sorbets despite their sophisticated appearance, have a notably unsophisticated base. At its most basic, a sorbet is little more than frozen sugar water. While tricks like adding alcohol or egg whites help make a smoother sorbet, a very acceptable result can be achieved without this extra complexity.
A typical ratio of water to sugar seems to be three units of water per unit of sugar. The water is heated to dissolve the sugar, and then cooled before freezing.
The only other thing that must be added is the flavor-giving ingredients themselves. The simple, neutral base makes it possible to concoct a wide-range of flavours. If these ingredients contain water or sugar themselves, it may be necessary to adjust the ratio used in the base.
The real magic in the sorbet is in how it is frozen. Rather than putting it in the freezer and forgetting about it, the sorbet should be stirred well while it is freezing. The purpose of this is to break up the large ice-crystals which form, resulting in a smoother sorbet. (At the other extreme, where large ice-crystals are actively sought, is the Italian dessert, granita). I find the easiest and most effective way to do this is to freeze the sorbet until it is firm, but not fully frozen, then blend it for 15 seconds or so. The result is a very smooth, thick but runny sorbet which can be re-tubbed and returned to the freezer to freeze completely.
Here are the recipes for the sorbets I have made.
Dark Chocolate Sorbet
A rich, decadent dark chocolate sorbet balancing bitterness and sweetness.
- 1 cup sugar
- 3/4 cup cocoa powder
- pinch of salt
- 170g dark chocolate (70% cocoa is ideal)
- 1/2 tsp vanilla extract
In a large pan, combine the the sugar, cocoa powder, salt and 1 1/2 cups of water. Bring to the boil, while stirring. Remove from the heat after 45s. Then add the chocolate and stir until fully melted. Add the vanilla extract and 3/4 cup of water. Blend the mixture for 15s. Allow to cool, then transfer to a tub and place in the freezer until firm, but not fully frozen. Remove from the freezer, blend until smooth and then return to the freezer to finish freezing. When ready to eat, remove from the freezer and sit for 5 mins to soften before serving.
Mixed Berry and Watermelon Sorbet
A light, refreshing sorbet.
- 2 cups watermelon, diced
- 2 cups mixed berries
- 1/2 cup sugar
- 1 tbsp fresh mint, finely chopped
In a large pan, combine the the sugar with 1 cup of water. Heat, stirring until the sugar has fully dissolved. Remove from the heat and allow to cool slightly. Tip mixture into a blender and add the watermelon and berries. Blend until smooth (2-3mins), then sieve into a tub to remove the pips. Allow to cool, then transfer to a tub and place in the freezer. Stir after 1 hour, adding the mint as you do so. Return to the freezer until firm, but not fully frozen. Remove from the freezer, blend until smooth and then return to the freezer to finish freezing. When ready to eat, remove from the freezer and sit for 5 mins to soften before serving.
Lemon, Lime and Bitters Sorbet
A delicious twist on a traditional lemon sorbet.
- Juice of two limes
- Juice of four lemons
- 1/2 cup white wine
- 2 tbsp Angostura bitters
- 2/3 cup sugar
Combine the lime juice, lemon juice, wine, bitters, sugar and 1/2 cup of water in a small pan. Heat, stirring until the sugar has fully dissolved. Then remove from the heat and allow to cool slightly. Transfer to a tub and place in the freezer until firm, but not fully frozen. Remove from the freezer, blend until smooth and then return to the freezer to finish freezing. When ready to eat, remove from the freezer and sit for 5 mins to soften before serving.
Mojito Sorbet
Part cocktail, part dessert…
- 1/2 cup sugar
- 4 limes
- Large handful fresh mint leaves
- 5 tbsp rum
Combine sugar, zest of two of the limes and 2 1/2 cups of water in a small pan. Bring to the boil, stirring until the sugar has fully dissolved. Then remove from the heat and add the mint. Allow to cool, then refrigerate for 10 mins. Add the juice of the 4 limes, along with the rum. Transfer to a tub and place in the freezer until firm, but not fully frozen. Remove from the freezer, blend until smooth and then return to the freezer to finish freezing. When ready to eat, remove from the freezer and sit for 5 mins to soften before serving.
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