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Jun 26, 2007 10:18 AM

Adding Egg Whites to Sorbet

I have a recipe for strawberry sorbet that suggests the option adding a raw egg white during the last few minutes of churning. The intended effect is to help emulsify and stabilize the sorbet and preserve it if it's to be frozen for a few days. Has anyone tried this? How were the results?

I'm hoping to share this dessert with my two-year-old nephew so I'd prefer not to add vodka to the mixture, which seems to be what many 'hounds do to preserve the texture of their sorbets.

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  1. I have made a pineapple sorbet for years which has you freeze chunks of pineapple (about 4 cups) on a cookie sheet for 24 hours and then toss it frozen into your food processor, if the pineapple was a bit on the tart side you may want to add some sugar now, like about 1/2 C. sometimes it is so sweet it does not need it at all and then 2 egg whites. Cover and let it whip. It makes a lovely creamy sorbet that does not tend to get rock hard in the freezer. I imagine it will work with mangoes, peaches, maybe blueberries?

    1 Reply
    1. re: Candy

      I've made it with strawberries, and mangoes. Mangoes are creamier.

    2. Yes, I do add an egg white to my sorbets. I think it makes them creamier, especially if you are not adding alcohol.

      1. Here's a link to a recipe on food network for a yogurt sorbet made with egg whites. Ina Garten made it on the show last week and the result looked to have a nice creamy texture. The yogurt was to create a low-fat alternative to ice cream.

        1 Reply
        1. re: ExercisetoEat

          Hey, this is a great recipe. What happens, though, if you heated the egg whites, then whipped them, like an italian meringue?

        2. i've wondered the same thing - mainly because i'm concerned about the safety of having uncooked egg whites in the mix...

          1 Reply
          1. re: nyc_cravings

            if you're really worried you can buy pasteurized whites, but salmonella is far less common than the media would have us believe. of course, i'd be more cautious with a toddler than my own self.

          2. I think you can. I know there is a real stigma about using raw egg but the quality is so much higher now than it was. When I lived in Japan they ate raw chicken! They were even more amazed to hear we don't eat it like that ^ ^:

            Anyway, I don't have an ice-cream maker so when I make ice-cream, I substitute with whipped raw egg white to add air to the mixture. I think the same could be done for sorbet. I might try it myself. If you're really not happy with using raw egg though, it's probably best to use sugar instead. The most important thing is that you enjoy what you make rather than to worry about it ^ ^