Easy Kiwi Sorbet Recipe with Only TWO ingredients needed! (2024)

FAQs

What holds sorbet together? ›

Most frozen dessert formulations have common ingredients. The base is either fruit puree for sorbet or milk/cream for ice cream. It may be enriched with egg yolks for flavour and its emulsification qualities (it helps bind everything together and give a firmer texture to your finished product).

A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

As mentioned earlier – a bit of citrus juice tones down the sweetness, adds bright flavor, and also helps to keep certain fruits from browning. 1 or 2 Tablespoons per quart is a good rule of thumb. Lemon, orange, or lime zest can also be added to the sorbet base.

For a similar effect, you can use some honey to sweeten your sorbet, but keep in mind that it's very sweet and can't be used for 100% of the sugar. Try 1/4 cup honey with 1/2 cup sugar, and work up from there.

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.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream. This makes it a great choice for those watching their calorie intake or trying to maintain a healthier lifestyle.

Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency.

However, the amount of sugar in the sorbet will also affect the texture and how firmly the sorbet freezes. Nigella's recipe has a high ratio of sugar to fruit and this is intentional, so that the sorbet remains soft even when frozen.

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. Check the sugar levels of your sorbet base.

How do you thicken homemade sorbet? ›

Corn syrup also stops sugar crystals from forming, thereby keeping your sorbet's consistency thick. It's long been used to provide a cohesive texture in hard candy and jelly, and it's more viscous than granulated sugar — meaning it can add thickness and creaminess to whatever food it's in.

Tips & Tricks

Note 1 – When using the blender, it's best to use it in short bursts as the blades heat up and this could melt your sorbet. Note 2 – Adjust the sweetness/sugar level by adding more or less sugar syrup.

Honey is sweeter than granulated sugar, so you might use a smaller amount of honey for sugar in some recipes. But honey actually has slightly more carbohydrates and more calories a teaspoon than does granulated sugar. So any calories and carbohydrates you save will be minimal.

Typically, if refrigerated, the sorbet mix can remain fresh for up to 48 hours. After the sorbet mix is churned and frozen, it's advisable to consume it within a month to fully enjoy the intended quality of the dessert.

One option is to allow the sorbet to melt in the fridge overnight and simply re-churn. But if you don't care to add the extra effort of re-freezing, another option is to incorporate a stabilizer into the original base. The three best options are alcohol, pectin, and gelatin.

Ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, milk whey protein concentrate & standardized with dextrose.

Alcohol added to a sorbet or ice cream will make it softer as it reduces the freezing point of the mixture.

And you only need a tiny amount (0.2% of total weight or less). Gums work just as well in sorbets. You just need to experiment. I made a recently made a fantastic Raspberry Sorbet using a stabilizer mix of 4 parts Locust Bean Gum, 3 parts Guar Gum and 1 part Iota Carrageenan.