The Culinary Connoisseur
Sorbet for Dessert
Sep
Over Yom Tov we serve lots of desserts. Sometimes we like
to serve rich chocolate-flavored dishes or layered confections. Other times we
prefer to serve something lighter. Fruit sorbets are just right for those
occasions. This is also the perfect time of year to prepare sorbet because
summer fruit are still flavorful and readily available.
basically just frozen water or juice sweetened with fruit, chocolate, liqueur,
wine, or even fresh herbs. Unlike sherbet and ice cream, sorbet typically
contains no dairy, making it is lower in fat than ice cream and a good choice
for anyone who is lactose intolerant. From fruity strawberry sorbet to decadent
chocolate sorbet, there are options to satisfy every taste.
perfectly ripe summer fruit, and a small serving goes a long way.
to choose perfectly ripe fruit. Depending on how ripe the fruit is, it can vary
a lot in sweetness and acidity. So start with the smallest amount of sugar and
taste as you go, adding lemon juice if necessary. Remember that the flavors
will intensify once the sorbet is frozen, so a mix that tastes moderately sweet
before may be unbearably sweet after. Obviously, it may take some practice, or
a great recipe but that just means you get to eat more sorbet.
alcohol won’t freeze, so it will give the sorbet a smoother, less grainy
texture, and your sorbet won’t turn into a chunk of fruit-flavored ice. If you
don’t want any alcohol flavor, use vodka. But an alcohol that complements the
flavor of the fruit adds dimension.
directions for making sorbet from any type of fruit that is available. You can
try your own version or go with one of our recipes below.
melon or peaches, adding up to ½ cup water to thin as needed. Taste and add 1 tablespoon
vodka or fruit liquor, plus up to 2 tablespoons lemon juice to give it some
tartness and acidity.
frequently, until dissolved; add more sugar as needed, up to 1¼ cup. Freeze in
an ice cream maker according to the machine’s directions or pour the mixture
into a wide shallow container and freeze for an hour. Break up the frozen
chunks and puree them in the food processor and refreeze for a few hours before
serving.
squeezed juice plus 1 tablespoon zest. Alternately, you can substitute 2 cups
of any fruit juice for the pureed fruit, if you like.
unusual as it sounds, they give the sorbet an added kick.
1 cup sugar
frozen, thaw completely
Combine sugar and water in a small saucepan; bring to a
boil, stirring occasionally until sugar dissolves. Remove from heat. Stir in
peppercorns; let stand 20 minutes.
discard solids. Place half of sugar syrup, half of sliced strawberries, half
the liquor and fresh lemon juice in a blender, and process until smooth. Pour
pureed mixture into a bowl. Repeat the procedure with remaining sugar syrup and
sliced strawberries and liquor.
manufacturer’s instructions. Or follow our directions above regarding freezing
and reblending. Cover and freeze 4 hours or until firm.
caramel-like flavor that is fantastic!
5 cups sliced rhubarb (about 1 1/4 pounds)
Combine rhubarb and water in a large saucepan. Bring to a
boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a
bowl, pressing rhubarb with the back of a spoon to remove as much liquid as
possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir
until sugars dissolve. Cover and chill.
manufacturer’s instructions. Or follow our directions above regarding freezing
and reblending. Cover and freeze 4 hours or until firm. Remove sorbet from
freezer 10 minutes before serving.
8 Bartlett or Anjou pears
2 tablespoon lemon juice
2 tablespoon grated fresh ginger
3/4 cup sugar
1 1/2 cups water
Peel and cut pears into chunks, removing
seeds. Place in a medium pot and sprinkle with lemon juice. Add
ginger and cook over medium heat for 10 minutes. Add sugar, liquor and
water and cook until sugar has dissolved.
Remove from heat and let pears cool. Place only pears in a food processor
and puree until smooth. Discard liquid. Transfer to a bowl and freeze 1
hour. Remove from freezer and re-blend puree, either in a mixer or
food processor. Freeze until serving.