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Sorbet without an icecream maker

Updated on November 5, 2015

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.

For those who have a lot less time than I do I recommend this Cuisinart, especially for Gelato!

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    • Dia Jacobs profile image

      Dia Jacobs 5 years ago

      Hi there, I have always made sorbets without any eggs in it. Usually with trimoline or prosorbet and of cos using a pacojet or ice cream maker. Your recipe is very interesting. I'm going to try it out! Voted up and interesting!

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      Thanks Dia, best of luck.

    • beatleblogger profile image

      beatleblogger 5 years ago from Sunderland, United Kingdom

      I am going to try this today!

    • carriethomson profile image

      carriethomson 5 years ago from United Kingdom

      i will try today, it is very simple!

    • beatleblogger profile image

      beatleblogger 5 years ago from Sunderland, United Kingdom

      It is in the freezer - 40 mins to go!

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      Thank you Beatle Blogger, I hope you are a HH fan as well as I included some greats from the past which you can play whilst making this recipe. Cheers F.

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      It really is dead simple, hope you enjoy the result Cheers F.

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      I wish I could come over and have some, MMN, MMN, Good! Chhers F.

    • beatleblogger profile image

      beatleblogger 5 years ago from Sunderland, United Kingdom

      It was a success. The family say "yea". Very simple and very nice!! nom nom mmm from all at beatleblogger towers!

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      You do not know how happy that makes me. I love successful recipe stories. I know it is an easy recipe but still, it is alchemy of sorts. It takes skill. Thanks again for your comments. Cheers F.

    • precy anza profile image

      precy anza 5 years ago from USA

      I love desserts! You just gave me something to make! Thanks for sharing this one :)

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      Thanks for coming bye, is that a persian imperial lemon, perfect for sorbet! Cheers F

    • Di Chrystelle profile image

      Di Chrystelle 5 years ago

      This sounds so refreshing and perfect for the current weather! I can't wait to surprise my fiancé with it. :)

    • Felina Margetty profile image
      Author

      Felina Margetty 5 years ago from New York, New York

      Cheers, it is an easy recipe and is so good. I have been using puree of guava lately and it is very nice. Thank you for stopping in. Cheers F.

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      Kayleigh 2 years ago

      Please keep thiworng these posts up they help tons.

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