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JoyM Jan 25, 2007 08:37 PM

I want to make sorbet this weekend, without an ice cream maker? Any hints? I'd like to make passion fruit flavor, using Torani syrup. Anyone done this?

  1. Will Owen Jan 26, 2007 09:54 AM

    Never tried it either with syrup or without an ice-cream maker, but if you want to make a granita - that is, a sort of frozen slush - you can do that by diluting the syrup to taste, then adding in a tablespoon or two of vodka. This will slow down the freezing process enough to avoid having big ice-crystals. Pour the liquid into a shallow container and figure on stirring it periodically through the freezing process. I use a Donvier maker, the kind with the pre-chilled container, and that's basically how it works.

    1 Reply
    1. re: Will Owen
      JoyM Jan 29, 2007 10:42 AM

      Thanks, Will. I decided to use fruit instead, but basically followed your procedure. (see below)

    2. c
      chowdear Jan 26, 2007 09:35 PM

      Here is a wonderful recipe for sorbetto al melone (cantaloupe sorbet). My notes say it's from Bon Appétit, May 1997. This fragrant sorbet is served in hollowed-out melons decorated with raspberries and elegant chocolate curls. Cancaloupe melon is recommended, but if unavailable other melon varieties may be used; adjust the sugar depending on the sweetness of the melon.

      2/3 cup sugar
      1/2 cup water
      3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

      Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight. Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. Sorbet can be prepared 3 days ahead. Cover and keep frozen. Serves 6.

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