One of the reasons I went to culinary school, after working in professional kitchens for a few years, was to have an understanding of why my recipes didn’t always work. Things would succeed if I followed the recipe to the letter, but if I played or strayed at all they would have as much chance of being a disaster as they did a winner.
In culinary school I learned enough about food science to be able to play with recipes or create my own from scratch. I learned why eggs should be warm when you whip them and why you should use low protein flours for cakes and higher ones for breads. They taught me about Brix, Baume and other technical ways to measure sugar in sorbet solutions so they will freeze, but not become a solid brick of ice.
After school, once I could afford it, I bought a Refractometer
So, then what? There is another way to have a greater chance at success than just praying for the best. You can use a method that involves floating an egg in your sorbet. Yep, I said FLOATING AN EGG, the whole thing, in the shell. It needs to be clean and it needs to be fresh. An older egg loses density and will float even if the sugar is too low. This is a cool experiment to do with your kids. As the solution gets more saturated with sugar, the egg is buoyed to the surface. Once the egg is actually floating partially above the surface, about the size of a quarter, the solution has enough sugar to prevent the sorbet from being too icy.
Perhaps not as impressive as whipping out your refractometer, but pretty amazing in a Beakman’s World kind of way and it allows you to make sorbet from just about any juice. Obviously, this will not work with all fruits, banana puree tends to be too thick and the egg, no matter how sweet the solution, will float on the surface. But, for citrus and other thin juices, it is wonderful.
How to Make Sorbet with Fruit Juice
3 cups juice (your choice, just make it a thin one), chilled (if you are using lemon or lime juice, it is too intense all on its own and you should start by diluting it with some water. I usually go with 2 parts juice, 1 part water).
2 cups simple syrup (you won’t use it all, but it is better to have too much, it lasts almost forever), chilled
1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won’t freeze, so it is great insurance that you will have a soft sorbet. However, if you add too much sorbet won’t freeze at all and you will basically have a margarita or daiquiri!)
1 very clean, fresh egg (I wash it with dish soap and rinse several times) Check the carton of eggs for a freshness date. Older eggs will float too easily and throw off the effectiveness of this method.
How to make sorbet:
Put your juice in a container that has room to add more liquid and is deep enough that you can submerge an egg. Gently place the egg in the container. At this point it will probably sink straight to the bottom, so don’t just drop it in. If it heads to the bottom, remove it and add about 1/2 cup of the simple syrup. Stir and try the egg again.
This time when you put the egg in it should be suspended in the liquid, maybe not to the surface yet, but hovering just below. Can you see the egg in mine, I am pointing at the faint white spot under the surface. Remove the egg.
Add another 1/2 cup of the simple syrup and stir.
Place the egg in the sorbet, now you can see it starting to emerge. It needs to be about the size of a quarter above the surface to indicate that there is enough sugar in your solution.
Add it a couple of tablespoons at a time until you have the right level.
Once it is floating high enough, add the liquor or liqueur of your choosing.
Freeze the sorbet according to the manufacturer’s instructions.
I freeze a container to the put the sorbet in so it won’t melt when you take it out of the machine. Freeze it immediately.
If the sorbet hardens a bit after being frozen for a couple of days, you can temper it by letting it “warm up” in the refrigerator for 20 minutes before serving.
HINT: the greatest thing about sorbet is it can be frozen, thawed and refrozen over and over. If your sorbet has been in the freezer for a while and is losing its nice texture, just thaw it and return it to the ice cream maker to freeze it again. This way you don’t have to use gums and other stabilizers to insure a great texture.
Recommended book on Sorbet and all things tasty and frozen is by David Lebovitz called The Perfect Scoop!
Enjoy!
Equipment
Ingredients
- 3 cups juice, chilled Make sure the fruit juice you choose is thin. If using lemon or lime juice, it's too intense on its own so start by diluting it with some water. 2 parts juice, 1 part water is a good starting point.
- 1-2 tbsp liqueur for flavor, but also prevents the sorbet from freezing solid.
- 1 egg make sure it's very clean. I wash and rinse with dish soap several times.
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Instructions
- Put your juice in a container that has room to add more liquid and is deep enough that you can submerge an egg. Gently place the egg in the container. At this point it will probably sink straight to the bottom, so don’t just drop it in. If it heads to the bottom, remove it and add about 1/2 cup of the simple syrup. Stir and try the egg again.
- This time when you put the egg in it should be suspended in the liquid, maybe not to the surface yet, but hovering just below. Refer to the step-by-step photos above where I am pointing at the faint white spot under the surface. Remove the egg.
- Add another 1/2 cup of the simple syrup and stir.
- Place the egg in the sorbet, now you can see it starting to emerge. It needs to be about the size of a quarter above the surface to indicate that there is enough sugar in your solution.
- Add simple syrup a couple of tablespoons at a time until you have the right level.
- Once it is floating high enough, add the liquor or liqueur of your choosing.
- Pour into your ice cream maker and proceed according to the manufacturer’s instructions. Tip: I freeze a container to the put the sorbet in so it won’t melt when I remove it from the machine.
- Freeze immediately.
Do you know that your sorbet recipe calls for 3 cups juice in the top explanation, but just 2 cups juice in the ingredient list in the recipe box. Which is it? Thank you, Amy
Thank you for catching that! I’ve updated it to 3.
Here is some info on the difference between refractometers for honey and for cooking: amount of solids in a liquid is measured on a scale called the Brix scale.
Explanation: Brix is a scary sounding name for a simple kind of scale. Each degree of Brix equals 1 percent sugar. So, grape juice with a Brix of 18 is 18 percent sugar. The Brix of honey can be from about 70 to 88.
Now here is where confusion sets in. While most refractometers give a reading in Brix (solids in water), honey refractometers give readings of water in honey. This is (kind of) the opposite of Brix.
Explanation: This type of reading is used in honey refractometers so beekeepers don’t have to subtract the Brix reading from 100 to get the moisture level. It’s just a convenience. However, it can get really confusing when a beekeeper uses a refractometer designed for another purpose—such as brewing. Not only are these designed to be most accurate in other ranges, the readings are in Brix—not 100 minus Brix. It it best to use a refractometer designed for your specific purpose.” (From honeybeesuite.com). Because we all can subtract, this should be an easy transition. Honey refractometers cost <$30 online.
Greetings! Does the egg have to be cold or room temperature? Thank you!
Hi John! For this recipe it does not matter. Cheers!
I have a recipe for sorbet that has buttermilk in it. I switched out the sugar for maple syrup, and the sorbet turns hard as a rock. I think this egg trick is worth a shot. We had so much strawberries last year (and my father can’t have seeds) that we juiced them, and canned the juice. Here is to hoping!
Hi Zoe. My husband has a “Triple Scale Beer & Wine Hydrometer.” One scale measures Percent Sugar (Balling). Google tells me that the Balling scale is similar to Brix. The scale runs from 0-40. Can I use this to measure the sugar content of sorbet, aiming for a reading of 24-28?
So I made this and it has turned into more of a granita…..I think I added too much alcohol? It wasn’t freezing at all and was very frozen margarita like. I halved the liquid, added more simple syrup and a bit more water and chilled everything again and put in my kitchen aid ice cream maker. This time it froze more but it doesn’t have the same texture look as your pictures. Any suggestions?
Hi Ana,
What is the fruit base that you are using? By adding the water, you are introducing the potential for ice crystals.
Alcohol doesn’t freezes, so you have to use it very sparingly, maybe a few tablespoons or cook off the alcohol before freezing.
Thanks, Zoë
Hi! Wonderful post! I already bought my refractometer.
Just one thing, here in Europe, and at least in Spain eggs are just cleaned with sand (high pressure) so the outer egg is kind of not safe to put in anyliquid for human consumption, they are pretty clean and is quite remote to get any nasty thing but I would not risk.
They clean them this way due the porous nature of the egg shell to avoid the germs permeating to the inside and due to this action the egg has an extended life, so in supermarkets are stored outside fridges and cold enviromenys
Hi. Have fun with your refractometer. It is a very fun tool.
I always wash my eggs with dish soap before using it in my sorbet.
Thanks, Zoë
this didn’t work for me using fresh squeezed pink grapefruit juice – the egg floated before adding the simple syrup…
Hi Zoe, thanks so much for the amazing tips! Do you think this would work if I had to do it in a soft serve machine? I would like to make a healthy vegan soft serve but at a bit of a loss at getting the consistancy right without all the added sugar or alcohol. Any advice would be appreciated 🙂
Hi Zoe,
A million thanks…I used ruby red grapefruit and blood orange juice – Absolute Heaven! My only question is, what type of machine do you use
and/or recommend? Yours looks professional and well made and I’m looking for the same, thanks.
i’am from indonesia..
i just read this and the results in picture was extremely beautifull..
i was already try, but still wait for the results..
thanks for share this,, it was verry helpfull because i was searching perfect sorbet for my coffee shop..
once again thank you very much!!!!
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!
Hi Ari,
This is such an interesting question! How much milk is in your recipe?
Thanks, Zoë
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.
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
Zoe, don’t want alcohol unless it is burned off. Can I use vanilla instead? What can I substitute safely? Thank you!
Hi Susan, most vanilla contains alcohol, unless you’re using vanilla paste. You can leave out the alcohol, but you’ll need more simple syrup. As long as you get the egg to float, it will work!
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!
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
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
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
I was going to ask the same as I would be giving some to my grandson, & although I regularly cook with wine, the cooking process dissipates the alcohol. I will try the corn syrup
What a wonderful organic and economical solution! Can’t wait to make coconut sorbet. Think it will work with coconut sugar?
Thanks Zoe!
I just ordered the ice cream maker – can’t wait to make sorbet :o)
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
Thanks for the terrific tips Zoe. Looking forward to trying your method. Recently at a culinary conference I discussed another chefs usage of pectin in sorbet to make it smoother. Any thoughts? We were talking about a blackberry-plum sorbet. She cooked the plums skin and all with the blackberries and said it made a smoother sorbet.
H Sally,
Yes, pectin and some gums will also help get you a lovely texture in your sorbet. Many fruits will naturally have pectin and their textures will be improved as a result.
Enjoy, Zoë
Hi Zoe, wonderful post as usual! Do you have a favourite ice cream maker that does the job for sorbet? I often prefer going on recommendations. I’m also shopping for a food processor and trying to figure out which one (perhaps cuisinart or kitchenaid) would be best at making pesto. Do you have any experience with that?
If you would rather not post your answer on your blog, you could always email me directly. I would be very appreciative.
Thanks so much!
Amanda
Hi Amanda,
This is the ice cream maker I have: http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1307992282&sr=1-1 It is a nice mid-priced option. The machines with the freezer built in are a plus, but they are much more expensive.
This is my food processor that I have had for about 20 years: http://www.amazon.com/Cuisinart-DLC-10S-Classic-7-Cup-Processor/dp/B00004S9EM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1307992400&sr=1-2 I make pesto in it all the time. When/if it ever breaks down I will replace it with a robot coupe: http://www.amazon.com/Robot-Coupe-R100-Combination-Processor/dp/B002OMZETY/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1307992484&sr=1-2
Thanks, Zoë
Hi Zoe,
I hate to ask this, but what if I want to make a sugar free sorbet. I was recently diagnosed with type II diabetes and have to watch my sugar intake. I’ve been baking with Splenda substituted for sugar and my recipes have been tasting great. Will it also work for the sorbet?
Hi Jeanne,
Your biggest challenge will be to get a sorbet that is the right texture. You will want to make the mixture and just add splenda until it tastes good to you, remember that sweet is slightly diminished by freezing. You can either make it into granita, which is very tasty, but not smooth: http://zoebakescom.bigscoots-staging.com/2011/05/17/lemon-champagne-mint-cocktails-turned-into-granita/
Or, you can freeze the mixture in the ice cream maker and just serve it right away. Once it sits in the freezer for a while it may be a solid block of ice???
Hope this helps! Zoë
or you guys could just make your sorbet in the Thermomix in 1 minute – perfect not icy and you don’t even have to churn it.
cheers
Lynette MacDonald – Thermomix Consultant, Sydney
Hi Lynette,
I don’t usually allow people to plug their products on my site, but I am intrigued by this machine! Would love to try one someday.
Cheers, Zoë
Hi Zoe, I too got to your site through Fine Cooking on line newsletter. What a great help this info will be, what with two tween age grandchildren coming for a month during the hottest part of the summer here. Thanks. The Travel Cook (Sharon)
Hi Sharon,
Have fun making sorbet with your grandkids, what a treat for you all! Thanks for stopping by.
Cheers, Zoë
I was just looking at a Cuisinart Ice Cream Maker at Costco. We have a large old fashioned one — makes a tremendous racket, you have to add ice and salt, and is messy so I make it in the garage, and also use it but once in a blue moon. So a smaller machine would make it easier to whip up a batch of whatever fruit is in season. I was thinking of making a sorbet based on an Indonesian avocado treat, but wasn’t sure how to measure how much sugar so it wouldn’t be too icy. Then I read your wonderful post! Serendipitous! The ingredients for the treat are simple: chunks of avocado, condensed milk, grated palm sugar, a smidgeon of coffee, on chipped ice. You can also do it as a smoothie. For the sorbet, I will still have to experiment to figure out how to keep the avocado from turning brown, though I’ve done it as a mousse and it stayed a delightful light green. Thank you for sharing and welcoming everyone in your kitchen!
Hi Fatmi,
Your sorbet sounds out-of-this-world! Please let me know how it comes out. One thing to keep in mind is that your sorbet base is going to be very thick and an egg will probably sink in it, no matter how little sugar. I think because of the texture of the avocado you will have a lovely sorbet and should just do it by taste. The trick will be to eat it before it has a chance to get too hard. So I would plan to serve it within a couple of hours of making it, just to be on the safe side.
Thanks! Zoë
Thank you so much for this – I have always been afraid of experimenting with sorbets, but now I can’t wait to try some!
Does the freshness of the egg matter? After all, the test for age in an egg is that, in a bowl of water, fresh eggs lie on the bottom, not-so-fresh but still usable eggs stand on their point on the bottom, and stale eggs float off the bottom.
This would affect the results, wouldn’t it?
Hi Zemmie,
Yes, you are probably right on about that, but I have never found it to make a profound difference. In order for the solution to have enough mass to suspend the egg, the difference between fresh and not-as-fresh is then negligible. If you are interested in getting very precise measurements, then I recommend a refractometer, which is also fun to use!
Thanks for the thought provoking question! Zoë
I just found this fabulous post via Fine Cooking. Thanks for such a brilliant yet simple way to get consistent success making sorbets. This makes me want to make this a sorbet summer, trying different juice flavors as new fruits come into season. Thank you. I’m getting the ice cream freezer out today.
Hi Monica,
Thank you for the lovely note, so glad you stopped by. Enjoy all the sorbet this summer!
Cheers, Zoë