Sorbet recipe question
#195078 - 07/13/05 09:01 AM
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Niki J
Reged: 07/20/04
Posts: 116
Loc: UK
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Does anyone here make sorbets in the freezer instead of an icecream maker? I dont have one and want to know if I can make the sorbets in the book just in my freezer?
Thanks
Niki
xxx
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I remembered a Martha stewart where she made something without a machine. Turns out it was a granita. That is your answer: find granita recipes. The one she made was some alcohol and looked great. I couldn't find that recipe (and it isn't safe anyway). But here are some tidbits I found searching. You basically freeze the stuff in a metal pan and then use a fork to fluff it up.
http://frenchfood.about.com/od/frenchcuisinebasics/a/sorbet.htm
"The process for a granita is far simpler, just simple sugar and strained fruit juice combined and placed in a deep sided metal pan and chilled for at least 4 hours. Once the mixture is set, the tines of a fork are used to create the effect of shaved ice."
http://homecooking.about.com/library/archive/bldes97.htm
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"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Thanks so much!
Niki
xxx
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I've made sorbets without an ice cream maker, too! The recipe I used called for the mixture to be placed into a shallow dish, like an 8x8-inch pan, and frozen. Every once in a while you were supposed to mix it up with a fork to make sure it froze evenly. It worked great!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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1. Use frozen fruit.
2. Kree's process works like a charm as well; I do this. Also, sticking frozen or half frozen fruit puree in the blender, to "break up the ice."
3. Seriously, though...for this purpose, frozen fruit works better.
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