Wednesday, 24 October 2012

Simple Fruit Sorbet

I don't make much ice cream or sorbet, because I don't own an ice cream maker, and the hand churned method (repetitive freezing and beating) is tedious, and I haven't had much success with it in the past. So my interest was piqued when I saw read in a Jamie Oliver magazine a recipe for making sorbet by whizzing up frozen fruit in a food processor. I admit a little bit of doubt, it seemed a bit too easy. But it works, and I ended up making some of the most intensely flavoured and fresh tasting sorbet I have ever had.

At home I had frozen raspberries and blueberries, which I was using, but at too slow a pace for someone who is moving out of their apartment in about a month. On Monday I experimented with the raspberries, using some orange juice to help the fruit blend, and the zest of the orange. I didn't use any alcohol, which was suggested in the recipe, as I didn't have anything at home that would go. For those with a better stocked bar than me, perhaps some creme de framboise, or Cointreau to go with the orange would work. I would also suggest perhaps some rosewater, to make one of my favourite combinations (maybe switching the orange for lemon).
Tuesday I did the same, only using blueberries and lime instead of raspberries and orange. Both sorbets can be seen in the picture below.

The only downside of this method is the seed and skin aspect. In the raspberry sorbet in particular, you come across a lot of seeds. I suppose that's the trade-off of having such a quick recipe. I don't actually mind having them in there, but it does stop it from reaching perfection. I am going to experiment with fruit that won't have this problem, such as mango, melon and watermelon. .
Raspberry and Blueberry Sorbets

500g frozen fruit
30g sugar- I prefer icing sugar, as it blends in more easily
Citrus juice- enough to help the fruit blend more easily
Citrus zest
A dash of liqueur to compliment the fruit- optional

If you are making the sorbet in advance, or are think you will have some left over, put the dish or container you want to keep the sorbet in inside the freezer. Take the fruit out of the freezer and leave for about 5 minutes to soften slightly. If there are any large clumps of fruit frozen together, break them up. Put the fruit, sugar, zest and alcohol (if using) in a food processor. Blitz until the fruit has broken down. Add enough citrus juice to bring the frozen fruit pulp together and help it along in the food processor. If it is sticking to the sides of the processor bowl, scrape it down with a spatula, and add more liquid.
You can either have the sorbet there and then ( it will be a bit softer than a normal sorbet, but still good) or put it in the container that you put in the freezer earlier.
If you are eating it later, you will have to take it out of the freezer for a few minutes to soften before eating.

No comments:

Post a Comment