Does anyone know how to make sorbet?”
Definition: [sor-BAY] The French word for “sherbet,” which Italians call sorbetto. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. It’s also often a softer consistency than sherbet. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They’re sometimes also referred to as ices or granitas, though both of these mixtures are generally more granular in texture than a sorbet. When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup (sugar and water boiled until the sugar is melted). When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness. For orange sorbet: 8 ounces water 8 ounces sugar Zest of 3 oranges without the white part 3 cloves 8 ounces orange juice, fresh 1 ounce Grand Marnier 1/2 ounce lemon juice, fresh 1 teaspoon Egg white, beaten For p
