A popular sorbet dessert (sorbet, fr.) Is a frozen (or simply chilled) mass of fruit juice and / or puree and sugar syrup. Sorbets frozen completely, served as a dessert at the end of the meal (something that resembles a fruit ice cream). Sorbet, like ice cream, is served in kremankah. Not frozen, but only slightly cooled fruit sorbets are consumed as soft drinks. Since sorbets in a certain way improve the assimilation of food, they are served between meals. Sometimes, instead of fruit filling (or with it) grape wines are used, both "quiet" and sparkling. Sorbet with champagne is a very refined drink. It can definitely be argued that the tradition of preparing and serving sorbet (sherbet) came to European countries from Asia.
General principles
For the preparation of sorbet, fruits are first decayed and sugar syrup is prepared. Then the fruit puree and / or juice (wine, liqueur) is mixed with the cooled sugar syrup and the container is placed in the freezer compartment of the refrigerator. During the freezing process, the sorbet is mixed several times to prevent formation of large ice crystals. For the same purpose, glucose, pectin, gelatin and / or agar-agar are used in mass production - the addition of these substances effectively prevents the formation of large ice crystals. Modern recipe sorbet great variety. Sometimes cream, milk and / or eggs are added to this dessert. Add and other, completely, it would seem, "unexpected" fillers, for example, vegetable juices and mashed potatoes, herbal infusions, seafood, fish tartare, caviar and many others. This is a matter of taste, imagination and personal preferences of the cook. Usually the mass fraction of flavoring substances in sorbet ranges from 25 to 55% of the total volume. It is easy to prepare sorbet at home.
How to make a sorbet?
On hot days, lemon sorbet is especially good. The recipe is simple, and your guests and the housewives will definitely appreciate it.
Ingredients for cooking 4 servings:
- 250 ml of water;
- 200 grams of sugar;
- 1 glass of lemon juice (freshly squeezed) - this is about 5 lemons;
- 1 tablespoon lemon zest.
Preparation:
To whip it is good to use a whisk, or better - a mixer or blender. You can choose any fruit: a raspberry, for example, an orange, a peach or a cherry. The main thing is that the juice of berries and fruits should be fresh.
Squeeze the lemon juice and rub the zest. A small saucepan with water and sugar put on a medium-low fire and, stirring, bring to a boil. When all the sugar is dissolved in the syrup, remove the saucepan from the fire, add the lemon zest and leave for 10 minutes. Strain the syrup and let it cool, then add the lemon juice, pour the mixture into a container with a lid and place it in the freezer
Some subtleties
This sorbet refreshes taste buds, so it is good to serve small portions between changing dishes. You can cook cherry, apricot or orange sorbet according to the same scheme. Of course, you can mix the juice of various citrus fruits and other fruits and berries. Correct the combination of acid and sugar to your taste, sherbet served as a drink, should not be too sweet. If you are preparing a thick sorbet to serve it as a dessert, then the taste can be made more sweet. You can include in the sorbet small pieces of fruit and whole small berries, for example, currants or raspberries.