Lemon Sorbet Recipe - Just 3 ingredients, and so refreshing! (2024)

FAQs

What makes a sorbet 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.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.

Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).

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.

The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.

With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream. This makes it a great choice for those watching their calorie intake or trying to maintain a healthier lifestyle.

Gums work just as well in sorbets. You just need to experiment. I made a recently made a fantastic Raspberry Sorbet using a stabilizer mix of 4 parts Locust Bean Gum, 3 parts Guar Gum and 1 part Iota Carrageenan.

These icy treats are perfectly refreshing on a hot day or as an after-dinner dessert. Learn how to make sorbet with our indulgent recipes including lemon, raspberry and pineapple. Sorbet is a great vegan ice cream alternative as it usually doesn't contain dairy.

What is added to sorbet to improve its texture? ›

By adding some other sugar(s) than the ordinary white (sucrose), we can affect the crystallisation in ways that hamper the formation of icy crystals (keeping the sorbet soft) but without making it overly sweet. Glucose- and corn syrups are handy here.

Whip up some tasty 3 ingredient raspberry sorbet that is naturally sweetened with honey. It is a simple and cleaner way to indulge your sweet tooth. If you are looking to make a treat that still allows you to feel good about what you are putting in your body, this homemade raspberry sorbet is perfect!

Strawberry Sorbet

a simple syrup. The ingredients and instructions are on the recipe card. Lemon Juice: This mixes with the strawberries and doesn't just add flavor but keeps it fresh.

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

On the flipside nutritionally, sherbet and sherbert will have more nutrients (even if more saturated fat) than sorbet. "Sherbet generally has some addition of dairy, though less than ice cream, and therefore, it will have more protein and minerals like calcium than sorbet," she says.

By adding some other sugar(s) than the ordinary white (sucrose), we can affect the crystallisation in ways that hamper the formation of icy crystals (keeping the sorbet soft) but without making it overly sweet. Glucose- and corn syrups are handy here.

The general things that can cause icy sorbet: Too much water Compared to other ingredients. Since you probably aren't going to take water out of your fruit, you pretty much have to add sugar or alcohol to compensate for this. This is tricky if you're improvising, and if the water content of the fruit varies.

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.