Apple sorbet recipe: 60 photos
Green Apple Sorbet
Professional Baker Teaches You How To Make SORBET!
Green Apple Sorbet
FAQ
Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.
Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency.
As mentioned earlier – a bit of citrus juice tones down the sweetness, adds bright flavor, and also helps to keep certain fruits from browning. 1 or 2 Tablespoons per quart is a good rule of thumb. Lemon, orange, or lime zest can also be added to the sorbet base.
Sorbet in a Nutshell. Sorbet is usually made with fruit and is almost always dairy- and fat-free, but the strictest definition is simply a syrup of sugar and water that's churned in an ice cream machine. That's it: You could make a sorbet with nothing but plain water and sugar.
Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.