Sorbet without an icecream maker
No ice cream maker for this dessert
Beautiful Orange Sorbet, Very quick and easy.
No ice cream maker needed in this video.
Another great Sorbet recipe with an ice cream maker. Nero used slaves after all.
This is an easy Sorbet recipe which can be made in a very short time.
Perfect for in between courses or as a dessert after the main course. The name Sorbet comes from the Latin verb “sorbere” meaning to eat and drink at the same time.
Sorbet’s have been around since Rome. It is said that Emperor Nero used slaves to bring hard packed snow, wraped in animal skins from the alpine regions in Northern Italy above present day Bergamo. He would then cover the ice in syrup and fruit juice for consumption at the imperial table. It is also believed that in the 17th century when Catherine de Medici married into the French Royal Family part of her dowry was the recipe to glacees.
I have included some u-tube videos on making sorbet but all of them depend on modern home ice cream makers. The recipe I have written for you only requires the use of a normal home refrigerator/freezer a big advantage if you do not have the latest fancy kitchen gadgets, or as my great grandmother puts it. “Everything that opens and shuts.”
I have had a lot of positive feedback about my recipes containing both the US customary units and their metric equivalents. Our Canadian cousins seem to appreciate it. So with this in mind I will try a new format listing the ingredients together in stead of in two parts. The metric equivalent in parenthesis.
So there is nothing stopping you! Make a Sorbet..
Orange sorbet:
Cooking time. 10 minutes
Preparation time.- 15 minutes Main cooking utensils: saucepan, strainer, freezing tray Serves. 4-6
Ingredients
5-6 large oranges
1 lemon
½ pint water (275 ml. water)
2 egg whites
3-4 oz. sugar(75-100 g. sugar)
2 egg whites
Lemon sorbet
Ingredients
4 large lemons
1/2 pint water (275 ml. water)
4-5 oz. sugar (100-125 g. sugar)
2 egg whites
Method
1. Squeeze out the juice from the fruit.
2. Remove any pith from the skins and put the skins with the water into a pan and simmer steadily.
3.Strain carefully to give a clear liquid, add the sugar while hot, stir to dissolve, then add the syrup to the fruit juice.
4. Taste and, if necessary, add more sugar to give a sweeter flavour - remember freezing reduces sweetness slightly, never over-sweeten.
5. Put into the freezing tray, freeze for approximately 30 minutes in the freezing compartment.
6. Whisk the egg whites until stiff, add the partially frozen mixture and fold together. 7. Return to the freezer and leave until firm – 25-40 minutes
My Grandma Peg loves this music.
These u tube videos of the Hermans Hermits are a tribute to my Gran who helped raise me. When ever we would bake or cook something in the kitchen we would listen to music.
Other media was “out” on the South side of our apartment where everything happened, no TV, no computers. It was all good, because Gran would listen to everything. Aaliyah, Usher, Nelly, Train, Lighthouse you name it. She had the dope collection of vintage LP’s that we used to play all the time.
