Tuesday, October 4, 2011

hints on making sorbet

my hints on making sorbet in the thermomix.

more ice makes for a firmer sorbet. useful to know if using a fruit which gives a slacker mixture. alternatively, you can chill the fruit until firm.

homemade ice is far superior to using ice bought from the servo or supermarket. bought ice makes the sorbet very slack because it is too wet; homemade ice straight out of the freezer is dryer. the cubes of ice i use are actually very big, but they make a good sorbet.

if you want to make watermelon sorbet, freeze the watermelon...in fact you could use all watermelon and omit or use less sugar. on the subject of melon, rockmelon sorbet is divine. blutsie and i don't tolerate rockmelon well, but we find it quite irresistable, worst luck.

fibrous fruits, such as pineapple, give the sorbet a really lovely texture.

no need to peel pears for sorbet - can't tell the skin's there.

fruity dream is to fruit as is the stock concentrate is to veggies. waste not, want not.

oh, and this one is important, so you should commit it to memory. the addition of alcohol greatly improves the sorbet's keeping qualities (or non keeping qualities, depending on circumstances).

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