Jenna Paige - 45 Tasty Homemade Sorbet Recipe

S orbet. The dictionary defines this as a frozen dessert made from sweetened water flavoured with fruit, typically juice or puree, wine, or liqueur. From research, the word sorbet was derived from the Italian verb sorbire means to imbibe. There was a folklore that says that the Roman Emperor Nero, invented sorbet sometimes in the first century AD. At that time, he made runners along the Appian Way to pass buckets of snow from hand to hand from the mountains all the way to his banquet hall. It was then mixed wine and honey.

Asian culture also holds a place in the history of this frozen dessert. It was believed that at the end of the 13th century, Marco polo returned from the Far East bringing recipes of concoctions made from snow, juice, and fruit pulp. These frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans who later then became Henry 2nd. By the end of 17th century, sorbet hit the streets of Paris, and spread to England and the rest of Europe where they were enjoyed by commoners and courtiers alike. The French were responsible for the culinary tradition of using sorbet to cleanse the palate between courses.

Today, it is commonly served and enjoyed by everyone around the globe. It is not only popular in upscale restaurants around the world but also an in-demand dessert at home.

It is a low cost choice of dessert with ingredients commonly seen in each familys kitchen.

It is a healthy alternative for ice creams and sherbets as this contains no milk, fats, and other dairy products. Sorbet contains sweetened water flavoured with fruit, typically juice and liqueur.

When we feel hot, maybe the first thing we can ever think is to slurp that cone of ice cream. That would be a refreshing treat indeed, but why not make the most of the fresh fruit flavor of summer with a quenching and nutritious fruit sorbet. There are lots of varieties of fruits out there. Making them into frozen healthy desserts would be a perfect way to enjoy them considering the benefits of consuming fruits, including their natural vitamins and minerals which are important in our body.

C ommon and traditional sorbets are made only of pureed fresh syrup, and water. Among the commonly used fresh fruits includes strawberries, peaches, mangoes, plums, apricots, melon, papayas, cherries, berries, apples, pears, grapes, and guavas. Sorbets can also be mixed up with liqueurs, brandies, fresh mint, shaved coconut and chocolate, and also with dried fruit and nuts.

Sorbets commonly taste sweet, but people are now taking their self out of the box to try new interesting flavors for sorbets. You can make a spicy one or savoury sorbet by simply just adding chopped herbs or ground spices, such as tarragon, rosemary, cilantro, thyme, black pepper, or ginger to a lemon or orange flavoured sorbet. In tradition, sorbet is made with sugar, but the exchange of sugar for juice, fruit purees, or juice concentrates does not diminish any quality of it. Freezing decreases the intensity of sugar's quality to be sweet. Any addition of extra fruit keeps the flavor sweet and strong.

I can mention two basic techniques for freezing sorbet, churn-freezing or still-freezing. Of yes, you could simply just mix up a batch of sorbet, put it in the freezer then done! , but consistency and the texture quality could be definitely uneven.

First on the list is the churn-freezing which will require you to have an ice-cream maker. In addition to following the machines manufacturer's directions you will get best results if you make the sorbet mixture a day ahead of time and only fill the machine container two-thirds full (this will allow for more air incorporation, resulting to an extra creamy texture.

Lastly, is by still-freezing, which is a machine-less technique to make a sorbet. You can put sorbet mixtures in a metal pan or in ice-cube trays, cover with cling wrap and then placing the mixture in the freezer. Stir occasionally while the mixture becomes slushy, this will reduce the size and number of ice crystals. You can do this about every half hour or until you see the sorbet is well on its way for total freezing. When you reach that point, allow sorbet to freeze all the way. Both the churn- and still-method sorbets will last up to a month if your freezer is working well.

Homemade . The dictionary defines this as made or prepared at home, made by ones self and crudely or simply made. Most consumers in the market nowadays prefer homemade products than that of commercial products. Sorbet is naturally a healthy treat but unfortunately, store bought varieties would not be a perfect choice. Often, these sorbets contain too much sweeteners like high fructose corn syrup, sweeteners, and other artificial flavors and additives.

Unlike buying commercialized sorbet, you can be sure enough for the freshest and top quality ingredients used in making homemade sorbet. Homemade sorbet is such an easy treat to make, but one should consider the health benefit of this fruity flavor treat. In making homemade sorbet, you can be sure in selecting your own fresh ingredients which is packed with fiber, antioxidants, and immune boosting ingredients.

Following are 45 recipes of homemade sorbets. Enjoy!

All Time Fave Strawberry Sorbet

P reparation Time: 20 minutes

Cooking and Chilling Time: 4 hours and 45 minutes (does not include freezing time)

Cups per Serving: 4

Ingredients:

• 6 cups ripe, hulled strawberries
• cup water
• cup sugar
• 1 tbsp fresh lemon juice
• 2 tsp vanilla extract
• Dash of salt

Directions:

• In a food processor, puree strawberries until smooth.
• In a saucepan over medium heat, create syrup with the water, sugar, lemon juice, and vanilla extract.
• Combine the syrup to the puree and refrigerate until cold, about 4 hours.
• Process mixture into an ice cream makers directions.
• Serve or store in freezer.

Strawberry Orange Sorbet

P reparation Time: 10 minutes

Cooking and Chilling Time: 2 hours and 45 minutes (does not include freezing time)

Cups per Serving: 4

Ingredients:

• 1 lbs ripe strawberries
• 2 cups water
• 1 cup sugar
• cup fresh orange juice
• 2 tbsp fresh lemon juice
• Dash of salt

Directions:

• In a heavy saucepan, stir in water and sugar over high heat until sugar dissolves; boil for about 5 minutes.
• Puree strawberries in a food processor until smooth.
• Add the puree, salt and the lemon and orange juices to the syrup. Stir to blend, and cover.