Comments on: Sorbet 101 – a trick to getting a smooth sorbet from any juice!

By: zoe

zoe — Wed, 26 Dec 2012 23:10:15 +0000

Hi Ari,

This combination of juices may very well curdle the milk. You may be better off making a straight sorbet or dropping the lemon juice. I have never tried the egg trick with a milk based solution, so I’m not sure if it will work? Let me know what you come up with and I’ll let you know if I come up with any bright ideas!

Thanks, Zoë

By: Ari

Ari — Wed, 26 Dec 2012 21:30:02 +0000

Hi Zoe,
The recipe I am using as a base is from Lebovitz’s Perfect Scoop. His Raspberry Sherbert recipe calls for 4 cups whole raspberries, 2 cups whole milk, 1 cup sugar, and 1.5 tsp lemon juice. I’d like to make a tangerine sherbert with 2 cups tangerine juice, half a cup of lemon juice, 2 cups whole milk, and the appropriate sugar level.

By: zoe

zoe — Wed, 26 Dec 2012 16:57:33 +0000

Hi Ari,

This is such an interesting question! How much milk is in your recipe?

Thanks, Zoë

By: Ari

Ari — Wed, 26 Dec 2012 05:37:21 +0000

Thanks so much for this post – I had no idea why my sorbets sometimes just wouldn’t get hard! I also enjoy adding some whole milk to make a sorbet into a sherbet. How would the extra milk affect this test? Will the egg still work if you use it just with the fruit + juice mixture and then add milk, or does the different ratio of sugar in the milk mess it up? Any rules of thumb for sherbet?
Thanks!

By: zoe

zoe — Mon, 23 Jul 2012 04:19:33 +0000

Hi Sarah,

Unfortunately, you do have to use a raw egg. I always scrub it clean before gently lowering it into the sorbet base. However, if you are going to use a sugar substitute and alcohol the egg won’t work, since it relies on the density of the sugar to keep it afloat.

Thanks, Zoë

By: sarah

sarah — Sat, 21 Jul 2012 12:35:30 +0000

Hi Zoe,
Couple of questions:
Would it make a difference if I were to use a hard-boiled egg? (anything to do with raw eggs grosses me out) ;
If I’d like to use less sugar (and instead add alcohol to prevent sorbet from icing up), would this floating egg method work the same way?

Thanks.. And lovely pics by the way!

By: zoe

zoe — Wed, 28 Sep 2011 03:37:38 +0000

Hi Jen,

If you are serving the sorbet to kids and a pregnant woman you may want to stay away from the liquor all together. You can add the equivalent amount of corn syrup in place of the liquor.

Thanks and enjoy! Zoë

By: JEN

JEN — Tue, 27 Sep 2011 22:21:55 +0000

Hi Zoe,

These are great tips, thank you. I will be making my first ever sorbet tonight. It is going to be a Pomegranate, Raspberry, nectarine sorbet. I am very excited I hope it turns out as beautiful and delicious looking as yours. Quick Question, what liquor would you recommend? Children and a pregnant woman will be eating it, so I am a little nervous. Any advice would be great.

Thank you!!

Jen

By: gretchen

gretchen — Sat, 18 Jun 2011 12:09:24 +0000

What a wonderful organic and economical solution! Can’t wait to make coconut sorbet. Think it will work with coconut sugar?

By: Amanda

Amanda — Tue, 14 Jun 2011 13:11:05 +0000

Thanks Zoe!

I just ordered the ice cream maker – can’t wait to make sorbet )

Amazing that your cuisinart food processor has lasted you that long. Does it produce smooth pesto? I will have to make a decision soon on which food processor to get. Before we know it, it will be time to process veggies and herbs from the garden!

Thanks so much,
Amanda