Pear Sorbet | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

Do you need egg white in sorbet? ›

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Types of acid to use in sorbet

Try any of the below to add tartness: Balsamic Vinegar: start with 1 tablespoon, use up to 4 tablespoons depending on sweetness of the vinegar. Apple Cider Vinegar: has a sharper flavor, so start with 1 tablespoon and use no more than 3.

Egg whites consist of proteins and pack quite some stabilising punch: when whipped, the egg whites will capture and retain a lot of air – very important for the consistency of any frozen dessert. The way to employ whipped egg whites is simple. Count with about 1 egg white for a standard batch of sorbet.

Use 1 teaspoon of pectin per quart of juice. It is necessary to boil the pectin with sugar for one full minute to ensure that it is properly hydrated. If you're making a quart of citrus sorbet, boil 3/4 cup sugar, 1/2 cup water, 1/2 cup citrus juice, and 1 teaspoon fruit pectin for one minute.

That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

According to Serious Eats, the optimal sugar concentration for sorbet is 20-30%. Sugar dissolved in water lowers the freezing point of the mixture. The sweet spot of sorbet is all about adding enough sugar to prevent it from freezing solid, while not adding so much sugar that it won't solidify at all.

This is important when you are thinking about the texture of your finished sorbet. If you add too much sugar your sorbet won't freeze properly and you'll end up with slush. However, if you don't add enough you'll end up with a hard block of ice, which is less than appetising. Apparently, 20 -30% sugar is about right.

What's the difference between sorbet and gelato? ›

Gelato contains more calories and fat thanks to the use of milk. Because sorbet is just fruit juice and sugar (no dairy), it has less calories and is therefore a healthier option.

The fizzing on your tongue is caused by a chemical reaction between the citric acid and the sodium bicarbonate. When the citric acid and sodium bicarbonate touch your saliva, they react together to make bubbles that fizz and pop in your mouth. The icing sugar makes the mixture taste nice.

Some are very sweet, others are more mellow, tart, or even savory. Some boast floral, herbal, or spicy notes. There are even adult-only boozy sorbets. Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

Sorbet (pronounced [ sawr-bey ]) is a creamy frozen concoction made from fruit juice or fruit purée that does not contain any dairy products or eggs.