Five Ingredient Blueberry Sorbet Recipe (2024)

FAQs

What makes sorbet so creamy? ›

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.

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify.

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.

That's it: You could make a sorbet with nothing but plain water and sugar. "In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish." Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure.

Chunky fruit: Big chunks will be really obvious, but even tiny chunks can help provide little bits that make the result freeze hard. Make sure that you puree well. Too cold a freezer: sorbet is going to be best if it's not frozen extremely cold, but your freezer probably is nice and cold.

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.

Since alcohol doesn't freeze, the vodka helps add smoothness to the the crunchy, icy texture of the sorbet. I made mine with Heritage Distilling Company's vodka. Triple distilled with a smooth finish, it's the perfect addition to this refreshing dessert.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

At its heart, sorbet is simply a frozen fruit syrup, but you can ramp it up a level and include whipped egg white or even mascarpone for a creamier result.

Ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, milk whey protein concentrate & standardized with dextrose.

What is the difference between sherbet and sorbet? ›

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

In this recipe, we use tapioca starch to thicken the sorbet mixture, which gives a velvety texture to the sorbet, but you can use corn starch if this is what you have. Thickening the sorbet mixture with a starch gives it body, which makes the sorbet expand during churning and become fluffy.

The more the temperature fluctuates up and down, the larger the water crystals become inside the sorbet, making the it less creamy and with a crunchy feel. When placed in the storage freezer, the Sorbet should always be stored in its tray and covered with parchment paper or clear film to avoid any loss of humidity.

TIP: If your freezer is too cold, the sorbet may look crumbly. If this occurs, select RESPIN to process the mixture a little more.

A machine freezes the base quickly and the churning action breaks up ice crystals resulting in a smoother texture. This can also be somewhat accomplished by stirring and mashing the sorbet three or more times while it is freezing – and then stirring and mashing again right before serving.

Commercial sorbets are almost always much smoother than you can achieve at home due to their ability to freeze the mixture faster and churn more powerfully so that the results are velvety and not icy at all.

Ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, milk whey protein concentrate & standardized with dextrose.