orbet
(pronounced Sor-BAY) is French for sherbet and is made from fresh fruit
(juices/purees), sugar, water and sometimes lemon/lime juice. Do not confuse
'sorbet' with 'sherbet' which contain
milk or cream, and sometimes eggs. Sorbets became very popular in the 19th and
early 20th century when they were served as a palate
cleanser between courses (called Intermezzo which means "in
between the work"). Today they are sometimes served between
courses but, more often than not, are served for dessert.
Sorbets have a softer consistency than sherbets and are
sometimes known as 'ices'. Fruit sorbets are
wonderfully light and refreshing, with a grainy consistency, and they only
require mixing together and freezing fruit, water, sugar, and lemon juice. The water and sugar are combined to make a sugar syrup, which is chilled, and
then added to pureed fruit. To save time you may want to make a large
batch of sugar syrup and keep it on hand in the refrigerator. Either fresh
or frozen strawberries can be used in this sorbet. Unfortunately, although
the strawberries you buy at the local grocery store look beautiful, all
shiny and red, they tend to lack sweetness and flavor. If you do not have
access to a "you - pick" or farmer's market, your best bet is to use
frozen unsweetened strawberries
Note: Sugar or simple syrups are
a combination of sugar and water that is cooked over low heat until the
sugar dissolves (and liquid is clear) and then boiled for about 1
minute. The density can vary from heavy (one part sugar to one
part water), medium (one part sugar to two parts water), to light (one
part sugar to three parts water) depending on how the sugar syrup is to
be used. Sugar syrups are used to soak cakes and pastries (called
a "soaking syrup" and a flavoring can be added such as extracts, juices
or liqueurs), added to fondants to dilute them, used to poach fruit, as
a glaze, added to frostings and sorbets, and used in confectionery.
Place the sugar and water in a
small saucepan, over low heat, and stir until the sugar is completely
dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat.
Pour the sugar syrup into a heatproof
container, and place in the refrigerator until completely chilled (about an hour
or so).
Meanwhile, thaw the
strawberries and then place the thawed strawberries in a food processor and
process until the strawberries are pureed. Transfer to a large bowl, add
the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer
to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until
chilled.)
Once the simple syrup and
pureed strawberries are completely chilled, combine the simple syrup with the
pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23
cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the
sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at
room temperature until partially thawed. Transfer the partially thawed
sorbet to the food processor, and process to break up the large ice crystals
that have formed on the sorbet. (This step is what gives the sorbet its
wonderful fluffy texture.) Place the sorbet back into the pan and
refreeze for at least three hours, and up to several days.
2 tablespoons Grand Marnier or other
liqueur (optional)
Note: If you taste the sorbet
after freezing and find the amount of sugar is not right, adjust the
level of sugar by adding a little sugar syrup (too little sugar in
sorbet) or water (too much sugar in sorbet) and then refreeze the
sorbet. The sorbet is not affected by thawing and refreezing.
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orbet
(pronounced Sor-BAY) is French for sherbet and is made from fresh fruit
(juices/purees), sugar, water and sometimes lemon/lime juice. Do not confuse
'sorbet' with 'sherbet' which contain
milk or cream, and sometimes eggs. Sorbets became very popular in the 19th and
early 20th century when they were served as a palate
cleanser between courses (called Intermezzo which means "in
between the work"). Today they are sometimes served between
courses but, more often than not, are served for dessert. 
