Sorbet, has a musical tone to its name and quite a varied meaning as I found on researching more about its origin.Sorbet, a dessert typically made of sweetened water flavoured with normally fruit puree, but could include wine and liqueur at times. According to Wikipedia, the word Sorbet is often confused with Sherbet or Italian or Water Ice. Some Italian Ice may also include egg white and Sherbet has some butter fat according to American usage. Whereas in UK, the sherbet refers to a powder, very similar to what is meant by that in India too. In Central Asia it is a solid sweet!!
One folklore holds that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.
One word many different meanings, in Sorbet! To me it is a non-fat alternative to Dairy Ice Creams and perfect to cool your system on a hot summer day! Its very easy to make, is colorful, can be made with almost any fruit puree. Its texture is smooth and soft, and was able to achieve this without the need for any liqueur! And as a family member commented- I hate strawberries, but I loved the eggless strawberry sorbet! So if you have a member who does not like the sour after-taste, that one sometimes finds in strawberries, this is a very good alternative for such people as also for people with milk allergy.
Eggless Strawberry Sorbet can be made upto 3 days in advance, but best is when eaten fresh in 6-7 hours! It is so tempting and delicious, mostly you will not have it last for three days, once it is made!!
[shopeat_button]
Recipe makes 1 1/2 quart sorbet
Prep time 15 min
Churning time: 25 min
Chilling time : 6-7 hours
Ingredients[shopeat_ingredients]
- 2 quarts hulled fresh strawberry
- 2 cups sugar
- 4 cups water
[/shopeat_ingredients]
Method
- Put the sugar and water to boil in a deep pan
- Once the sugar melts, add the strawberry and cook for about 10 minutes on medium flame
- Let it cool completely and chill it for about two hours in a refrigerator
- After adequate chilling , blend the strawberries into a puree and put it in a ice cream maker to churn for 30 min.
- Remove the sorbet and refrigerate for about 6 hours before serving .
Tips
Taste the sugar strawberry puree for sweetness, as this is dependent on the strawberry.
Instinct Factor
A lot of recipes suggest churning the sorbet every couple of hours to ensure that it does not get icy, however I did not have any problems of ice forming when left as it is in the refrigerator for 4-5 hours.
Feel Factor
Discovering the true strawberry pink was a joy by itself that will remain in the mind for many days!! When the puree was blend for 5-6 minutes on high speed, it was just absolutely magic to see the rich pink color develop. The taste of this eggless strawberry sorbet was simply amazing!! This is definitely a success at the first attempt and it was very widely appreciated too by neighbors, family and friends! An easy, light dessert which is perfect for the summer, enabling you to cool the heat, enjoy the summer fruit and admire the rich pink strawberry color.A true treat for all senses!!
