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Sorbet: Tips, Techniques, Recipes


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#61 Bicycle Lee

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Posted 03 April 2004 - 09:00 AM

If this is an intermezzo why not go a differnt route, and avoid any complications. Use the alcoholl in a gelee and serve it with a herbed citrus sorbet.

well, if it were me...I would...but he's at the wheel, and it might kill both of us if I grabbed it and swerved...you know what I mean?
I expressed my concerns about it and he ended up taking it into his prep list, so no worries...
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#62 Bicycle Lee

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Posted 05 April 2004 - 09:02 AM

well....I can't help but chortle.... The sorbet was a failure...but the one saving grace was that no one actually knew that it was going to be served, so he decided to just forego it.... It was like a half melted slurpee even after a four hours in the freezer at the event...which was after it had sat in his freezer for even longer... I opted not to say I told you so, but I was lauging on the inside.
The event was fun, though...

Edited by Bicycle Lee, 05 April 2004 - 09:03 AM.

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#63 jpr54_

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Posted 25 May 2004 - 03:07 PM

i purchased a cuisinart icecream/ sorbet maker and i am looking for new recipes-
i looked at the old thread and would like to begin another-
i have made chocolate sorbet and coconut sorbet with success.

#64 Mayhaw Man

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Posted 25 May 2004 - 03:14 PM

Melon Sorbet

4 cups chopped melon w/1/2 cup sugar added
Simple syrup (1 c sugar/ 2 c water boil and then simmer 5 min)
1 cup heavy cream

Puree fruit and then run through fine sieve

Combine all ingredients

Refrigerate over night (this part is very important with the cuisinart)

Freeze in Cuisianart

Harden in Freezer

Impress your friends and family.

We have gotten to the point where this is a almost daily ritual. WIth the melons you might want to add juice of a lemon or lime (depending on the fruit used and your own taste-cantalope is our current fave and we add a little lemon juice, maybe like 1 lemon)
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#65 bloviatrix

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Posted 25 May 2004 - 03:25 PM

If you look in eGRA you'll find my recipe for Strawberry-Balsamic sorbet.
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#66 Bicycle Lee

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Posted 25 May 2004 - 10:18 PM

I had a bunch of citrus fruit sitting around and I made grapefruit, orange, lemon and green tea sorbet and it is fargin awesome.
I also really like fresh berry sorbets...
Liquor sorbets are nice too, but they take a little longer to get to the right consistency....ya know, like citrus vodka, or gin and tonic sorbet...
"Make me some mignardises, &*%$@!" -Mateo

#67 Gifted Gourmet

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Posted 25 May 2004 - 10:41 PM

Fresh strawberry sorbet is my favorite and so simple to make: make a simple syrup with water and sugar, process up some strawberries, a touch of fresh lemon juice and put into your Cuisinart Ice Cream Maker! Heaven!

Quick and easy yet equally refreshing? Ruby Red Grapefruit juice mixed with some simple syrup ... put in the Cuisinart and enjoy!! :biggrin:
Melissa Goodman aka "Gifted Gourmet"


#68 Bicycle Lee

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Posted 26 May 2004 - 08:59 AM

it is personal preference, but when doing berries, I always strain out the seeds...I do not like the little fuckers getting in my teeth when I am enjoying my sorbet, and they really do nothing for it.
Oh yeah...and another couple sorbets that I really enjoy:
lemon mint
lemon mint and rosemary
red grape
strawberry and balsamic
pear lavender
quince
orange blossom (if you can find them)

all of these have nice clean flavors and can be used as an intermezzo.
"Make me some mignardises, &*%$@!" -Mateo

#69 aidensnd

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Posted 26 May 2004 - 05:13 PM

My all time favorite is Apple and Calvados.

#70 fiftydollars

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Posted 28 May 2004 - 01:30 AM

tea sorbet... I especially like oolong and earl grey.

#71 binkyboots

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Posted 28 May 2004 - 02:41 AM

rose petal sorbet is wonderfull...

I've also seen a recipe for chocolate sorbet, never fancied it myself though.

edited for spelling

Edited by binkyboots, 28 May 2004 - 02:47 AM.

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Think of expiration, better read the label now.
Spam breakfast, dinner or lunch.
Think about how it's been pre-cooked, wonder if I'll just eat it cold.

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#72 JennotJenn

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Posted 28 May 2004 - 05:56 AM

Coconut lime.
Gourmet Anarchy

#73 Gul_Dekar

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Posted 03 August 2004 - 01:10 AM

My friend and I were trying out a sorbet recipe, and put the sorbet mixture in the ice cream maker to churn. Problem is, it didnt freeze up like it should but remained liquid even after extended churning time. The freezer bowl was chilled as per instructions from the manufacturer. The ice cream maker is a Cuisinart ICE-20C.

Was wondering if some has any idea what went wrong. Thanks!

Edited by Gul_Dekar, 03 August 2004 - 01:11 AM.


#74 origamicrane

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Posted 03 August 2004 - 03:21 AM

There's only one reason why your sorbet didn't freeze and its because it wasn't cold enough.
You know the inner freezing container has to be literally rock solid frozen through
stick the container back in the deep freeze and turn the freezer to its coldest setting and leave it in there for at least 12 hours if this doesn't solve your problem might mean you need a more powerful deep freezer.
Also the ambinent temperature of the room and the sorbet mixture temp might effect it. Once you made the sorbet liquid stick it in the fridge and allow it to cool completely. Then pull out the freezing container and make you sorbet it should work then. Also if your kitchen temp is too high the bowl temp will start to rise as its churning if your sorbet hasn't frozen within 15 minutes it probably won't.
If that happens just stick the whole lot into the deep freeze wait until its frozen then stick the whole lot into a blender.
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#75 Busboy

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Posted 03 August 2004 - 03:55 AM

What he said -- especially the part about chilling your mixture first. In the old days, if the stuff din't freeze you could just throw on more ice and rock salt. Now, you only have one chance....

Also, both sugar and alcohol lower the freezing temperature of sorbet, if you had larger-than-usual quantities of either in the recipe, this will slow the freezing.

Finally, check your freezer and fridge temps. If you're generally a thrifty individual and keep both sections relatively warm, you might want to crank up the cold the morning of the event.
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#76 R Washburn

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Posted 03 August 2004 - 11:13 AM

I gave up on the pre-frozen removable liner type ice cream makers, because my freezer doesn't really get cold enough to pre-chill the liner thoroughly. Sometimes it worked, sometimes it didn't. If you ran it too long your icecream started melting again.

Just this past weekend I splurged and bought the new Cuisinart icecream maker with a built in chilling unit for $250 at Williams-Sonoma. It is a bit noisy, but it seems to do a decent job.

Link : Cuisinart Supreme

#77 Bicycle Lee

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Posted 03 August 2004 - 11:23 AM

Well, the container is filled with a material that will not quite freeze entirely at the level of most home freezers....that is how it freezes liquids like sorbets and ice creams. I have one of the cuisinart models as well and I have never been fully satisfied with it. The bowl has to be kept in the freezer pretty much indefinitely, whether you have sorbet-making on the horizon or not. Plus, it helps to have the mixture very well chilled. On top of all that, after spinning in the machine, it usually has to spend a few hours in the freezer. My favorite way to make nice, "creamy" sorbets is to take the mixture, freeze in on a sheet tray, break it up into chunks and smooth them out in the food processor....it makes for some very nice sorbets...great consistency. And just another thing I've found: if you have a problem with the mix ending up too icy, try sweetening it up with honey as well as simple syrup...the viscosity of the honey leads to the finished product being nice and smooth. That is if you think the flavor could stand a little honey nuance.
HTH
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#78 andiesenji

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Posted 03 August 2004 - 11:39 AM

For many years I had a Simac ice cream freezer that finally died, the coolant kept leaking out and it got to be very expensive to recharge it.

I now have two, one of the small Lello Gelato makers $199.00 and one that is a little bit bigger, this one.
It is slightly larger and makes a slightly large batch but is still small enough to move around.

I use them all the time because they are right there, ready to go any time.

I make up several batches of a basic recipe and store in a large container in the fridge and just pour enough into the freezer for one batch, adding the particular flavor I want (such as blackcurrant syrup, peach or preserves, or fresh strawberries macerated in sugar.
Tomato/basil sorbet is on the menu for this evening.
This weekend I am going to make a fresh coconut gelato to top individual pineapple upside-down cakes I am making for a birthday party. It gives it a sort of piña colado taste.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#79 tan319

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Posted 04 August 2004 - 02:55 AM

Man, that cuis machine is what I'm talking about!
That's nice!
If you're cheap though, or on a budget, those 4 qt, 'salt and ice Rivals at wal mart will make some good stuff.
Your formula has to be right but I make all the ice creams and sorbets for my restaurant ( around 12/14 flavors between the two) and they're great!
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#80 Wendy DeBord

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Posted 04 August 2004 - 05:22 AM

My favorite way to make nice, "creamy" sorbets is to take the mixture, freeze in on a sheet tray, break it up into chunks and smooth them out in the food processor....it makes for some very nice sorbets...great consistency.

This is how I make sorbets. You don't need an ice cream maker for sorbet.

You got alot of great information, have you been able to resolve this Gul_Dekar?

P.S. Welcome to the pastry and baking forum here at egullet!

#81 Bond Girl

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Posted 04 August 2004 - 06:28 AM

I have the same cuisinart ice cream maker, and the first time I was dissatisfy with it was when I had to make a whole recipe of peach ice cream this summer. I usually half the recipes. And, with a whole recipe, I had to do it in two batches over two days and both batches was quite soft in the end. The cylinder permanently resides in my freezer when I am not using it. And, I chill a huge container of creme anglais base in my fridge and mix it with flavors that I want.

As for that Cuis supreme.....I am sooooo in love with it.
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#82 Ore

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Posted 04 August 2004 - 06:42 AM

wooooooow,

Don't forget about the egg test! The egg test:

Clean an egg well in water. Dry it and place it into your sorbet mixture - the egg should float and the tip should stick out about the size of a dime. If it is more than a dime - there is too much sugar. If the egg doesn't break the surface - there isn't enough sugar!

This always works - good luck and also get that cool freezer moxer thing!

Ciao,

Ore

( I hope the Egg test works for you!)

Oh ya - if there is too much sugar, your mox wont freeze. If it doesnt have enough sugar, you wont achieve the proper consistency!

Edited by Ore, 04 August 2004 - 06:43 AM.


#83 Bond Girl

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Posted 04 August 2004 - 02:22 PM

wooooooow,

Don't forget about the egg test! The egg test:

Clean an egg well in water. Dry it and place it into your sorbet mixture - the egg should float and the tip should stick out about the size of a dime. If it is more than a dime - there is too much sugar. If the egg doesn't break the surface - there isn't enough sugar!

This always works - good luck and also get that cool freezer moxer thing!

Ciao,

Ore

( I hope the Egg test works for you!)

Oh ya - if there is too much sugar, your mox wont freeze. If it doesnt have enough sugar, you wont achieve the proper consistency!

Wow, I've never done that. May be that's why my sorbet does not freeze well.
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#84 andiesenji

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Posted 04 August 2004 - 02:37 PM

I have the same cuisinart ice cream maker, and the first time I was dissatisfy with it was when I had to make a whole recipe of peach ice cream this summer. I usually half the recipes. And, with a whole recipe, I had to do it in two batches over two days and both batches was quite soft in the end. The cylinder permanently resides in my freezer when I am not using it. And, I chill a huge container of creme anglais base in my fridge and mix it with flavors that I want.

As for that Cuis supreme.....I am sooooo in love with it.

The main problem with these ice cream/sorbet makers with the jacket that has to be kept in the freezer is that it can't get any colder than the temperature of your freezer and that is not cold enough to make really good ice cream.

The old-fashioned ice cream makers, in which you had a metal cylinder that turned insize a bigger container that held ice and salt, worked so well because once the rock salt is mixed with the ice it will drop the temperature to minus-5 degrees and it will maintain that temperature steadily with no fluxation up or down for at least an hour.

The jackets may be close to zero when they come out of the freezer but within a few minutes that temperature will have risen (you can check it yourself by putting cold water in the thing and using an instant-read thermometer) and while you can achieve a soft-serve consistancy, you will never get the consistancy that you would have gotten in one of the White Mountain-type freezers. By the time you have been running the machine for the 25 or 30 minutes it takes to reach a semi-frozen states, it will have become too warm to maintain it.
You can, of course, transfer it to another jacket, newly removed from the freezer, but that is assuming you have a second one.
Otherwise you have to put the mixture in the freezer to let it firm up and really should take it out and mix it before it gets completely hard to make sure it is the right consistency.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#85 Bond Girl

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Posted 04 August 2004 - 02:54 PM

Because I cook for one, I normally make small amount of the ice cream at a time. So, the sleeve was never really a problem as I keep my fridge extremely cold. But, may be I will buy myself the cuis supreme for my B-day this year.
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#86 andiesenji

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Posted 04 August 2004 - 03:28 PM

Because I cook for one, I normally make small amount of the ice cream at a time.  So, the sleeve was never really a problem as I keep my fridge extremely cold.  But, may be I will buy myself the cuis supreme for my B-day this year.

This is a better machine, for less money. Makes 1 1/2 quarts see it here

And this is a 1 quart machine for even less money and it works very nicely. I have one as it is easier to carry around than the bigger machines.

Edited by andiesenji, 04 August 2004 - 03:32 PM.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#87 dexygus

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Posted 04 August 2004 - 04:33 PM

andiesenji-

do you know what the differences are between the oxiria and the gelato chef 2200? i can't tell from the specs. it looks as though it may be just a cosmetic difference. i'm almost ready to buy...
dexygus

#88 andiesenji

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Posted 04 August 2004 - 04:54 PM

andiesenji-

do you know what the differences are between the oxiria and the gelato chef 2200? i can't tell from the specs. it looks as though it may be just a cosmetic difference. i'm almost ready to buy...

When I bought the Oxiria, the Gelato Chef was not yet available, or I didn't see it and I looked at just about every vendor that carried these appliances. They do look exactly alike except for the color.
The only other one I considered was the Lussino 4080 but the 45 pound weight put me off.

I wanted something I could take with me when I went to visit (and cook) at the homes of my friends, or to the office when we have a party. Both the little Gelato II and the Oxiria are transportable.
(On the other hand, my old Simac weighed almost 80 pounds and it was NEVER moved except when a service man had to pick it up to take it in to be recharged.)

These new units are wonderful.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#89 origamicrane

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Posted 04 August 2004 - 05:15 PM

of course if any of you want the best ice cream machine try www.pacojet.com
but then again at almost US$3000 it bloody should be!!!!!!

I have tried the ice cream/sorbet from this machine and it is pretty amazing!!
The coconut sorbet had the creaminess and texture or ice cream!!!!
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#90 dexygus

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Posted 04 August 2004 - 05:16 PM

andiesenji, thanks for the reply. i think i'll send an email to the website you linked. maybe they can shed some light. i'll post my findings here in case anyone is interested.
dexygus