Can I make sorbet w/o an ice cream maker?
I have invited several families for a dinner party next weekend, the kids will range from 3-13. I decided that Italian will be a great theme, since it can be sophisticated enough for the adults, yet appeal to young palates as well. I think a sorbet will be the perfect dessert, but I don't have an ice cream maker. Has anyone had success making sorbet using the freeze/stir method? Any tips or details on the method appreciated. Note: my youngest stepson is not a dessert person, but likes ice cream, so this is why I chose sorbet for my menu.
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Caitlin McGrath
May 6, 2010 01:51 PM
Do you have a blender or food processor, mrsgreer? if so, you can make a sorbet pretty easily that has more of a traditional sorbet texture than an icier granita texture. I did it this way many times before I had an ice cream maker.
You can use a sorbet recipe designed for an ice cream maker, or you can make a mixture to taste by making a fruit puree and straining it and combining with simple syrup and a bit of lemon juice to balance; remember that freezing dampens both the sweetness and the acidity, so you'll want to make it a bit sweeter than you want it ultimately to taste.
After you make the sorbet mixture, freeze it in a flat metal or glass baking pan, like a 9x13-inch pan. You do not need to stir it up or scrape it at all. Once it has frozen, break up the mixture in the pan into chunks, and put it into a blender or food processor. Pulse it until it is uniform and somewhat slushy (but not liquefied), then pack it into a container and put it back into the freezer until you are ready to serve it so it can solidify.
If you have the time, it is fun to make two or three fruit flavors and serve a scoop of each in a dish.
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re: Caitlin McGrath
chef chicklet
May 6, 2010 04:08 PM
I have made sorbet using the scrape method before. I felt it was more like a granita, but then I did the entire process scraping the ice. My first sorbet was raspberry of all things! Strained the seeds out and had red juicy syrup everywhere! I never thought to pop it into the blender, it would of definitely been better. Just a quick q, why place into the pan in the first place, is it that the mix freezes with more ice crystals? Sorry, I have a feeling we'll be eating a lot of sorbet over the summer, they're so refreshing and light. Actually, its so labor intensive, back and forth to the freezer, scraping, I haven't really enjoyed making it and I darn near did a back flip yesterday when I goofed on my smoothie. Thanks for your help!
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re: chef chicklet
Phurstluv
May 6, 2010 04:11 PM
I think you place it in a third pan, Chef, b/c it will freeze more uniformly, and probably quicker, than if placed in a deep container at the get go. The third pan also makes it easier to scrape the whole mixture, not just the top third.
But throwing it all in a blender is brilliant.
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re: Phurstluv
chef chicklet
May 6, 2010 06:38 PM
This was totally accidental, I am not brilliant by any means!
But my goodness, if you have a blender that's tough and can handle ice, do this.
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re: chef chicklet
Caitlin McGrath
May 6, 2010 05:43 PM
You put in a pan so a) it will freeze quicker, and b) the mixture can be broken up so you can process it. If you put it in a narrower, deeper container, it'll sort of turn into a big ice cube. You need the two steps, freeze and then blend, to mimic the texture that it gets when it's churned in an ice cream maker.
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re: Caitlin McGrath
chef chicklet
May 6, 2010 06:41 PM
ok, that answered my question, about why the freezer. ok, I think I understand the shallow pan and all now.
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chef chicklet
May 6, 2010 12:04 PM
I made a mango smoothie yesterday in my blender using the ice setting. The consistency was so thick, I could of frozen it and the results would of been pretty close to sorbet. Maybe less icey and more gelato like since it contained yogurt. Dang it was so good. I was trying to make a copy cat version of Mango a go go you get at Jamba Juice.
Used a very ripe mango, 2 cups of frozen mango, a couple cups of ice, about a cup of yogurt, and I'd say about 8 oz of orange juice. It was super thick so let it melt a bit, then serve.
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I have done it many times. The texture isn't quite as creamy, since you get a few more ice crystals, but it is delicious. Pick your recipe/ingredients and then pour into a container. The container should be wide/long enough so that you only have about an inch to two of depth. Stick this in the freezer [you can cover to preserve the freshness.] Keep checking the freezer until the sorbet is just starting to harden. Once this happens, with the tines of a fork, scrape the sorbet every 15 or 30 minutes. The more often you do this, the fewer chunks you will have. The last forking will be very difficult, and you might give up. At that point, you have the sorbet texture that you will end up with. Generally, at this point, I put the sorbet into a tupperware type container for the longer term storage.
To serve, I like to pull the sorbet out of the freezer when I am sitting down to dinner so that it can soften just a little bit. Makes getting it out of the container easier, and I find I can taste the delicate sorbet flavors better.
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re: smtucker
Phurstluv
May 6, 2010 01:31 PM
That sounds a lot like the method I use for granita, not sure what makes it a sorbet instead? I guess they are relatively very similar, and with the sorbet, you probably have to stir it more often than with a granita, which is more crystally and chunky.
A third pan is the best tool for what you describe above, it's stainless steel and you can find them in any cooking store or online like chef's catalog.
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Would you consider doing more of a granita? David Lebovitz has some great recipes. That way, instead of trying to replicate a texture that you don't have the appropriate machine for, you'll be able to make something just right. Here's just one on his Web site: http://www.davidlebovitz.com/archives...
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