Sorbets by Sorbet Living

Sorbets by Sorbet Living
A sorbet is one of the simplest non-fat deserts to make by freezing a sugar syrup flavoured with fruit juice, fruit puree, almonds, mint, chocolate or coffee and then blending into a smooth texture before partially re-freezing and then serving as scoops. Sorbet can be combined with liqueurs for greater variety.

Sorbets were originally created as a palate-cleanser between courses by the Romans. The name sorbet comes from the Latin verb sorbere and the modern Italian verb sorbire meaning to eat and drink at the same time, or sorbetto means a mixture of solid and liquid food. Other origins are possibly the Persian or Arabic sharbat meaning juice drink and the Far East may also have had a type of sorbet.

Granita - A variation of a sorbet is the Sicilian granita which has larger, coarser ice crystals and shards providing a crunchier texture. This is achieved by hand agitation of the mixture with a fork rather than by using a blender, and then scraping flakes and shavings into a chilled dish. The texture of the Sicilian granita varies across the island from coarse and chunky in the west to almost as smooth as sorbet in the east, with every Sicilian town and city having its own particular recipe and favourite ingredients. Served with a brioche pastry, granita can be a delicious and refreshing summer breakfast.

Sorbets Recipies
Popular flavours are lemon, orange, strawberries, raspberries, pineapple, lime, basil, melon, ginger, elderflower, kiwi, all with or without liqueurs. Typical quantities of fruit are from 200g to 400g or 200-400ml of juice depending on servings for four or six people, with a mixture of caster sugar (200-300g) and water (200-300ml) to produce the ‘syrup’. If using oranges, limes or lemons, four large or six small fruits will usually provide the required quantities of juice. You can adjust and experiment with the quantities to suit your own tastes but the bitterness of the fruit should always be balanced with the sweetness of the syrup. The prepared sorbet can be kept in the fridge below 4 degrees C for upto two hours until serving in chilled dishes.

Granita Recipies
Popular flavours are the same as used in sorbets and with or without liqueurs, but fresh ground strong espresso coffee flavoured granita sprinkled on top with ground almonds is a classic Sicilian recipe. The process of making granita is similar to making sorbet but the mixture is forked over to make chards rather than churned and blended. After preparing the fruits, fruit juice and syrup, pour the mixture into a shallow tray. After freezing for two hours, leave in the fridge for 20 minutes. Manually agitate the mixture with a fork to make flaky chards of ice, and then freeze again for an hour. The prepared granita can be kept in the fridge below 4 degrees C for upto two hours until serving in chilled dishes.

Strawberry Sorbet
• 400g of ripe strawberries, hulled
• the juice of 1 lemon
• 300g of caster sugar
• 300ml of water

To make the syrup put the caster sugar and water into a pan and heat gently, stirring continuously until the sugar has been completely dissolved. Bring to the boil without stirring for five minutes or until the mixture has attained the consistency of a thin syrup, then leave the mixture to cool. Puree the fruit mixture with a blender, transfer to a bowl and add to the syrup water and stir to an even consistency. Remove all seeds and solids by pouring the mixture through a fine sieve into a shallow tray or dish and freeze for two hours. Chop or cut the frozen mixture into small pieces and put in a bowl then blend into a smooth texture. Return once more to the freezer for an hour.

Tips:
• Place the final mixing bowl, serving dish and individual dishes in the freezer for at least an hour before using to ensure the mixture remains frozen - as sorbets and granitas melt much quicker than ice cream.
• Serve at the last possible moment to keep a firm texture and to avoid melting.
• Use an ice cream scoop to make sorbet balls and place on a chilled serving dish or in individual chilled dishes. Granita can be served the same way or more traditionally in rough clumps.
• You can keep these in the fridge below 4 degrees C for upto two hours until serving.