I am so excited about the post this week because I have some awesome recipes for you. Ever since I got my Kitchen Aid Ice cream maker I have been obsessed with trying out different ice cream recipes as well as sorbet recipes. The fun thing about sorbets is that they are extremely simple to make. They are essentially just water, sugar and fruit and typically sorbet can be extremely flexible with different flavors and variations. I love this recipe that I whipped up for you guys because it is refreshing and it does not contain any processed ingredients which are always a plus in my book. I almost never buy ice cream at the store anymore because I am so in love with making my own and using this ice cream machine! I have linked the exact model I use in my shop if you are interested in picking one up for yourselves. I dropped into Sur La Table on Memorial Day weekend to see if they had any deals I would be interested in and they were giving out samples of chocolate ice cream that they made in another much fancier ice cream and gelato machine. It tasted great but the machine retailed at well over $300 and I bet my little machine could make the exact same ice cream at more than half the cost.
another reason I fell in love with pastry and food is the fact that I have so many memories that are tied to my favorite dish or favorite dessert. I visited my boyfriend in Heidelberg, Germany about 6 years ago when we first started dating and he took me to this little dessert shop on the main street in downtown Heidelberg. It was basically a dessert restaurant that had the most adorable garden in the back where you could enjoy one of their desserts. I had this Eiskaffee drink with lemon sorbet that the bees could not get enough of! They kept trying to land on the brim of my glass to get a drink of the sugary lemon sweetness.[bctt tweet=” It was so good I still remember how it tasted six years later.” username=””] I will try and find the bakery I am referring to so if you are in the area you can stop in! Making this recipe and post transports me back to that summer. Do you have memories connected to a specific dessert or drink??
This trio of sorbets is vegan, vegetarian, and lactose-free because there is no dairy involved. Have you ever wondered what the difference is between sorbet and sherbet? Sorbet is a sugar-based frozen treat while sherbet is basically light ice cream or sorbet with milk. A fun trick that we learned in school that comes really handy with making sorbet is the egg method. You basically make your sorbet base using the 1:4 ratio method and then drop an egg into the liquid to make sure the sugar volume is accurate. There should only be about a nickel to a quarter round of white eggshell showing through the sorbet mixture. If there is less or more egg showing adjust your sugar amounts accordingly. The sugar content plays a huge roll in how your sorbet is going to turn out. If you do not have enough sugar in your sorbet, it will be icy. As well as if you have too much sugar, your sorbet will be too liquidy- it really is a balance. It is a perfect example of a chemical reaction because that essentially is what baking is all about! Having a background in the chemistry/math (like Alton Brown) side of baking and you will go far my friends! I hope you enjoy and let me know how they turn out for you! As always, don’t forget to like and share with all of your friends so they may experience the beauty if a great sorbet as well.
- 1 Watermelon
- 2 Limes
- 1/3 Cup gin I used Leopold's but also recommend Beefeater and of course Bombay Sapphire
- 1 1/2 Cup simple syrup
- 2 Sprigs Mint Washed,
- 1 Pound Blueberries
- 2 Cups simple syrup
- 2 Lemons, juiced
- 2 Cup Lemon juice
- 4 Tbsp. Coconut Liquor
- 1/4 + 2 Tbsp. Cup simple syrup
- 1) Half watermelon and scoop out watermelon flesh into a large bowl. Juice and zest both limes and add to watermelon mixture. Add gin, simple syrup and mint. I simply ripped my mint leaves and added them to the watermelon but you may also choose to julienne them as well. Puree your mixture and strain until no seeds remain. 2) Chill in the fridge for an hour before churning in your ice cream maker of choice. My sorbet took about 17 minutes to reach the desired consistency that I was looking for but yours could take longer as well. It all depends on the conditions that you are working with. 3) Place sorbet in an ice cream container to set up in the freezer before serving. I let mine sit overnight before serving. If sorbet is too hard to scoop let sit at room temperature until scoopable.
- 1) I love how easy the blueberry sorbet is to make! You simply throw your washed blueberries into a blender with your simple syrup and lemon juice. Blend until smooth and churn to desired consistency. You could also use a hand blender for this recipe as well! If you are looking to really boost the flavor of the berries I would suggest cooking the mixture before straining it. 2) Place sorbet in a container to set up in the freezer before serving. I let mine sit overnight before serving. If sorbet is too hard to scoop let sit at room temperature until scoopable.
- 1) This is another super easy recipe. You literally mix all ingredients together, chill and then churn until the lemon juice freezes sufficiently. 2) Place sorbet in a container to set up in the freezer before serving. I let mine sit over night before serving. If sorbet is too hard to scoop let sit at room temperature until scoopable.