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Oct 27, 2008 11:32 AM

Maple Sorbet?

I recently had a maple sorbet that was incredibly good and smooth. I have requested the recipe from the restaurant but have not heard back from them. Any ideas on how to make this - I can't seem to find a recipe anywhere. I'm guessing Grade B syrup???

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  1. I have used this recipe to make Maple Buttermilk Sorbet, by substituting B Grade Maple Syrup for the honey:

    Do not omit the cornsyrup, as it prevents the maple syrup from crystalizing and keeps the sorbet smooth.

    By the way, where did you have the Maple Sorbet you are trying to recreate?

    8 Replies
    1. re: Non Cognomina

      That looks like an interesting recipe - I like the idea of the buttermilk, which I just happen to have in my refrigerator! I had the sorbet at Restaurant Pheobe in Montpelier, VT.

      1. re: Susan627

        Based on the subject line I had hoped this was about sorbet...which is supposed to be vegan, oh, well, on to other posts...

        1. re: lgss

          Yes, lgss, technically sorbet contains no milk, but it occasionally contains egg white. Traditional identities of food preparations have been subject to wide interpretations as trends of "fusion" and "deconstruction" ebb and flow, much to my own chagrin.

          I do have a recipe for Maple Sorbet which is vegan, but I don't like it as much as the one with the buttermilk. But in case you check back to this thread, here it is:

          1 cup water
          2/3 cup Grade B/Dark Amber Maple Syrup
          2 Tbsp corn syrup or glucose

          Combine all ingredients. Chill. Whisk well and churn immediately according to manufacturers instructions.

          1. re: Non Cognomina

            Water, maple syrup, and corn syrup? I'm already paying my dentist too much and wouldn't want to contaminate the maple syrup with corn syrup.

            1. re: lgss

              This is actually exactly what I imagined when I read "maple sorbet" - not maple-buttermilk, not maple-banana, which would taste as much like banana as maple, but probably have good texture. As Non Cognomina says, the corn syrup helps avoid crystallization (that's the reason it's present in so many sorbet and ice cream recipes), but I like that there's an alternative (glucose).

            2. re: Non Cognomina

              couldn't you swap the buttermilk for soymilk and a little vinegar?

              i don't know what buttermilk tastes like anymore, but it's been a good substitute for me

            3. re: lgss

              Edited to say that I'm too tired to be posting. Should have read all the way down.