Sorbet

[covsooze]

I'd like to make some strawberry sorbet, but all my recipes for sorbet have egg whites in them. I'm reluctant to use uncooked eggs as DS used to be allergic to raw egg (he's grown out of it now, but even so...). Any thoughts? Don't want to do ice cream as I'm avoiding dairy - unless there's a recipe I could use rice milk in.

[flagbabyds]

here's a recipe that i just googled

Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).

Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)

Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Serves 6-8

Recipe:

2/3 cup (160 ml) water

2/3 cup (135 grams) granulated white

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5 cups or 2 pounds (1 kg) fresh or frozen unsweetened

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2 tablespoons

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[Nantzie]

I've seen this on the Food Network. The technique is that you prepare the fruit the same as in Molly's recipe, but you partially freeze it and scrape it with forks every hour. I wasn't able to find a strawberry granita, but it's more the technique.

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Orange Granita

6 oranges

4 cups freshly squeezed orange juice

Sugar, to taste

3 sprigs basil

2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.

Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.

Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.

Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.

When the granita is frozen, scoop it into the orange shells and serve immediately.

[covsooze]

Thank you both so much will try making it tomorrow with DS and let you know the results. I really need to remember to google things myself...

[VydorScope]

Egg? In all the times I have made Sorbet I have never used egg.. why in the world would htey even put that in? Pure fruit is all you need.

[Cheri A]

I have been making Lemon Sorbet all summer in the ice cream maker.

Make the simple syrup: 2 cups water, 2 cups sugar boiled over medium heat and then let cool.

1 1/2 cups fresh lemon juice (about 6 lemons)

Stir together and freeze according to your ice cream maker

I've also been working on a raspberry one, but it's not perfected yet.

I've never heard of eggs in sorbet either..

[eKatherine]

I recall reading a magazine article some years back where somebody tested sherbet recipes, including all the things that were often added in an effort to make them less granular. Egg whites was one of these, and it failed the taste test. Everybody said the sherbet with the raw egg whites in it was gross and slimy.