Now sorbet is a popular dessert all over the world, it is made from fruit juices or puree by freezing. Instead of or together with the main flavor-producing fruit component, wine is sometimes used. In some cases, cream, milk, eggs, spices are added to sorbets, served as a separate dessert in ice cream kegs (in fact, this is the fruit ice cream ).
In another variant sorbet is not completely frozen, but is consumed as a cold drink. It is usually served between changing dishes, which is very handy, especially on hot days, is superbly refreshing.
Initially sorbet, as a refreshing fruit drink, was invented by the Arabs. Later, namely in the 16th century, the recipe, in a somewhat modified form, came to Europe through the century through Turkey.
Tell you how to make a fruit sorbet at home.
The general idea is: fruit juice or puree, maybe with the addition of wine and spices, mix with sugar syrup and freeze to the desired degree. During the freezing process, we mix several times to obtain the desired texture.
Liquid berry sorbet at home - prescription
Ingredients:
- red berries (cranberries, currants, raspberries) - 500 g;
- lemon - 1 pc. or 2 pcs. lime;
- rum - 100 ml;
- sugar (better in the form of powder) - 100-200 g;
- leaves of mint.
Preparation
We prepare juice from berries with the help of a juicer. In principle, you can mash the berries in a blender - the consistency will be more dense, and the texture will be more interesting, but the sorbet will turn out to be semi-liquid, then it will have to be eaten with a spoon.
We will organize a water bath that will allow us to save vitamin C and other useful substances contained in berries and lemon. Mix rum with sugar, add lemon or lime juice, berry juice or puree. This mixture is placed on a water bath and heated with continuous stirring until the sugar is completely dissolved.
Cool the mixture to room temperature, then cover the container and place it in the refrigerator. Once every half hour, whisk the mixture intensely. So, bring the sorbet to the desired state. Served with a mint leaf, it is possible in kremankah or wide low glasses. If you are not particularly fond of sweet, but want to get a sorbet of a fairly thick consistency, you can include in the total mixture a little starchy aqueous solution (or mix starch with juice). You can also include in the total mixture of milk cream.
Dense banana sorbet at home
Ingredients:
- bananas - 2-3 pieces;
- lemon - 1 piece;
- rum - 50 ml;
- sugar - 50-100 g;
- cream - 50 ml (if desired).
Preparation
The pulp of bananas is quickly cut into pieces, we put it in the bowl of the blender, we add lemon juice and we rub it. Mix rum cream and sugar, completely dissolve the sugar, for which you can place the container in another container with hot water.
We mix banana mashed potatoes with rum-cream-sugar cream. Freeze the sorbet in the freezer compartment of the refrigerator, periodically (once every 20 minutes) whisk it with whisk. We serve in kremankah.