Raspberry Sorbet Recipe (2024)

FAQs

What makes sorbet so creamy? ›

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

The Difference Between Sorbet and Sherbet

Sherbet and sorbet are both fruity frozen treats whose names are often incorrectly used interchangeably. The main difference? Sherbet contains dairy while sorbet has no dairy.

An easy showstopper: This bright raspberry sorbet is made with only simple syrup, raspberry purée, and lemon juice. Just mix them together and let your ice cream maker do the rest! Perfect texture: Soft and refreshing, each spoonful of this sorbet exquisitely melts in your mouth.

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

The Master Ratio

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

The incredible colour of fresh plums make this a spectacular pud. This delicious sorbet includes whipped egg whites, which gives the frozen results a thicker and creamier texture.

Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid. A little bit goes a long way. 1 to 3 Tablespoons per quart of sorbet is a good rule of thumb. If too much alcohol is added the sorbet will stay mushy.

Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.

Sorbet is typically served at a colder temperature than ice cream, as it has a lower fat content and can melt more quickly.

Is Sorbetto the same as sorbet? ›

Sorbetto is also called sorbet. Sorbet is frozen blend of fruit, water, and sugar, (sometimes wine or liquor) and it's one of the oldest and most traditional ways of making dessert.

Granita (aka Italian Ice)

Granitas have ingredients that are identical to sorbet—pureed fruit (or juice), sugar, and water—but they differ in texture. Unlike sorbet, which is smooth-churned, granita is scraped repeatedly during the freezing process, loosening its structure into icy flakes.

A machine freezes the base quickly and the churning action breaks up ice crystals resulting in a smoother texture. This can also be somewhat accomplished by stirring and mashing the sorbet three or more times while it is freezing – and then stirring and mashing again right before serving.

Make sure that you puree well. Too cold a freezer: sorbet is going to be best if it's not frozen extremely cold, but your freezer probably is nice and cold. Be willing to let it sit out a little bit before eating, or and perhaps keep it in the door where it's slightly warmer.

"While ice cream is based on dairy with other types of add-ins (including fruit sometimes), the difference is that sherbet is based on fruit purée and then made more creamy with the addition of some dairy," says Hultin.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.