Three Ingredient Ginger Strawberry Sorbet Recipe (2024)

FAQs

What holds sorbet together? ›

Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure. In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish.

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.

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming.

Using a little neutral alcohol will also affect the freezing (without actually affecting the flavour), will help fight the growth of the ice crystals and prevent the sorbet from freezing too hard.

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.

Most sorbet recipes will also call for a small amount of citrus juice to add tartness, and this can also help to thin out fruit purées that are too thick on their own.

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!

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.

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.

Can you put xanthan gum in sorbet? ›

Combine the sugar, powdered glucose, inulin, carob gum, guar gum and xanthan. Sift into the water, add the invert sugar, then heat up to 185°F (85°C). Quickly cool the syrup down to 40°F (4°C), then leave to set for at least 4 hours. Add the fruit purée at 40°F (4°C) then mix using an immersion blender.

TIP: If your freezer is too cold, the sorbet may look crumbly. If this occurs, select RESPIN to process the mixture a little more. CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once!

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!)

This homemade strawberry sorbet will keep in the freezer for two to three months. However, it may start to form ice crystals within a month, so don't wait too long to enjoy it!

The main difference? 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).

To stabilise the liquid of the mixture and prevent the formation of ice crystals it is necessary to lower the temperature of this mixture as quickly as possible to -18 °C.

TIP: If your freezer is too cold, the sorbet may look crumbly. If this occurs, select RESPIN to process the mixture a little more. CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once!

Sorbet stabiliser was created in order to attain silky smooth sorbets and to help reduce ice crystal. The dosage rate is 50g per kg of mix and its main feature is its soft-scooping creaminess that is maintained over very long periods.

Sorbet can be served in martini glasses, coupe champagne flutes or cordial glasses as well. Just remember, you need to be able to serve a scoop of sorbet AND have room for the spoon to maneuver. If you've got them, demi-spoons work best.