I own one of these
It doesn't get a whole lot of use; it's usually packed in the back of the some god-forsaken cupboard, the bowl has to sit in the freezer for 24 hours before it's used, it takes up a lot of counter space and by the time I remember I have it I've usually already purchased ice cream.
But it's been hot. And I've been craving sweet treats without the heaviness of milk and cream. Therefore I submit for your consideration Sorbet!
Sorbet, as opposed to sherbet, is generally not a dairy based frozen treat and is typically fruit reliant. My favorite sorbet in the world was Ben & Jerry's Purple Passion Fruit. You can see it here in their flavor graveyard. Boo. I settle now for Berried Treasure, but it's an expensive fix. I haven't found many other store-bought sorbets that I like. If you have any to suggest, please do!
(Also, for more on Sorbet vs. Sherbet, check this out.)
So, Ben & Jerry make a premium product worth the premium price, this we know. However, they also have a book of their premium recipes that, by the grace of the gods of frozen ambrosia, I found at a yard sale for under a dollar. You can find it here on Amazon for a decent price.
I thought I'd take advantage; the furthest we've ever really delved into the literature in our household has been the sweet cream base recipes. They're great for re-creating some former Baskin Robbins hits that have been sent to the Deep Freeze. It helps to have some former scoop jockeys to recreate the flavors.
I checked out the seasonal fruit at H&L and decided on raspberries. In my opinion it's still a little early in the season for bush berries here, but I thought I'd take a chance, they looked so vibrant! I also picked up some Izze Sparkling Blackberry Juice, because why not? I used my Ben & Jerry's cookbook as inspiration; here is my altered version of Raspberry Sorbet:
3/4 pound fresh raspberries
1 1/2 cups sugar
Juice of 1/2 lemon
1/4 cup light corn syrup
1 bottle sparkling blackberry juice
Combine berries, sugar and lemon juice. Refrigerate covered at least 1 hour.
When ready to freeze, add corn syrup and sparkling juice and stir gently until blended.
Transfer the mixture to the ice cream maker and follow manufacturer's directions.
I'd like to add, ex post facto, that it helps to mash that sugar into the raspberries. The ones I had were a little too sour and could have used some macerating. Other than that, the sorbet was soft, light and smooth with a bright effervescence left on the tongue. Also, it was a very pretty color and flecked with little ruby raspberry studs.
Refreshing, no? I encourage you to go treasure hunting at a local second hand store for an ice cream maker, or even an ice cream ball and give it a try. I have mine running right now, giving an encore performance with a couple cans of Hawaiian Sun. Guava Strawberry Passion, anyone? I'll let you know how it goes.
But it's been hot. And I've been craving sweet treats without the heaviness of milk and cream. Therefore I submit for your consideration Sorbet!
Sorbet, as opposed to sherbet, is generally not a dairy based frozen treat and is typically fruit reliant. My favorite sorbet in the world was Ben & Jerry's Purple Passion Fruit. You can see it here in their flavor graveyard. Boo. I settle now for Berried Treasure, but it's an expensive fix. I haven't found many other store-bought sorbets that I like. If you have any to suggest, please do!
(Also, for more on Sorbet vs. Sherbet, check this out.)
So, Ben & Jerry make a premium product worth the premium price, this we know. However, they also have a book of their premium recipes that, by the grace of the gods of frozen ambrosia, I found at a yard sale for under a dollar. You can find it here on Amazon for a decent price.
I thought I'd take advantage; the furthest we've ever really delved into the literature in our household has been the sweet cream base recipes. They're great for re-creating some former Baskin Robbins hits that have been sent to the Deep Freeze. It helps to have some former scoop jockeys to recreate the flavors.
I checked out the seasonal fruit at H&L and decided on raspberries. In my opinion it's still a little early in the season for bush berries here, but I thought I'd take a chance, they looked so vibrant! I also picked up some Izze Sparkling Blackberry Juice, because why not? I used my Ben & Jerry's cookbook as inspiration; here is my altered version of Raspberry Sorbet:
3/4 pound fresh raspberries
1 1/2 cups sugar
Juice of 1/2 lemon
1/4 cup light corn syrup
1 bottle sparkling blackberry juice
Combine berries, sugar and lemon juice. Refrigerate covered at least 1 hour.
When ready to freeze, add corn syrup and sparkling juice and stir gently until blended.
Transfer the mixture to the ice cream maker and follow manufacturer's directions.
I'd like to add, ex post facto, that it helps to mash that sugar into the raspberries. The ones I had were a little too sour and could have used some macerating. Other than that, the sorbet was soft, light and smooth with a bright effervescence left on the tongue. Also, it was a very pretty color and flecked with little ruby raspberry studs.
Refreshing, no? I encourage you to go treasure hunting at a local second hand store for an ice cream maker, or even an ice cream ball and give it a try. I have mine running right now, giving an encore performance with a couple cans of Hawaiian Sun. Guava Strawberry Passion, anyone? I'll let you know how it goes.
