A sorbet isn’t “just frozen fruit juice”. To get that distinct smooth texture that a good sorbet has actually takes a little bit of work (not as much as making a custard or a souffle though, so don’t worry).
A sorbet requires a “base”. Usually made of a syrup, this base is what gives a sorbet that smooth texture that doesn’t have large crystals. It’s also all you’ll need to make a whole range of crazy sorbet flavours. Just add the flavour ingredient that you want, blend and freeze.
If you have an ice cream machine then just pop the mixture into the machine and let the machine do the work. If you don’t have an ice cream machine then you’ll need to whisk the sorbet mixture every 20 minutes over a 2 to 3 hour period. This whisking process is to break up the ice crystals in the mixture as the sorbet freezes. You do the same with an ice cream mixture. An ice cream machine basically does the exact same thing but unlike whisking at 20 minute intervals it stirs constantly.
Make the syrup, store in the fridge and use a little whenever you’d like to make a sorbet.
–If making a lemon sorbet simply add 450ml of lemon juice and 390ml water to 567g of this syrup.
– To make any other sorbet use 567g of this syrup and add 514g of your main ingredient (like chopped strawberries or mixed berries), add 390ml water and simmer them in the syrup on a stove, cool, blend with a blender and then strain the liquid through a sieve. Freeze and follow the whisking process as I’ve detailed above
Sorbet syrup Ingredients
227g Glucose syrup
1. Combine all the ingredients in a pot, place on medium heat on a stove and stir gently until the sugar has dissolved.
2. Bring the mixture to the boil until slightly thick (about 15 minutes). Place in a container and store. Use when required.