What to do when you have an inconsistent amount of oranges at home? I already had some at home and my parents gave me more, the good version (full of juice) and expensive. I had an obligation not to let such a precious thing be ruined. I wanted something more durable and that wouldn’t look like dumplings and the like, nothing against it. In this heat, having the oven on is not that pleasant.
One was almost going to come out sorbet, but I also needed to use fresh cream. It ended up becoming the sherbet.
The difference between sorbet and sherbet is not that clear, let’s say. Traditionally, sorbet It is never made with milk or eggs, it is practically flavored water. While, sherbet it is added with milk or buttermilk, there are versions with egg whites. In The Perfect Scoop (basic recipe book) he explains that he has seen several explanations, but no general consensus. And on Larousse Gastronomique Just mention the sorbet.
Regardless of its name, the cold dessert is great. Cold, acidic/sour and with a creamy background. To end a meal in this heat, it’s perfect.
If you have cranberry syrup, I suggest adding a drizzle of it to the ice cream when serving, the acidity of the cranberry goes well with the ice cream. Just don’t add too much, the syrup is sweet. Another tip is not to decide to make the sweet practically in the early hours of the morning if you have neighbors…
In the original recipe, orange liquor was used, triple secbut I put vodka instead just to give the booze alcohol and interfere with freezing. However, I believe that with liquor it should be even better. I just didn’t use it because I don’t have it at home. I need to arrange it urgently.
Sherbet Style Orange Sorbet
Makes: 500 mL
- orange zest
- 310 mL orange juice (pear type; ice cream; 3-4 units)
- 160 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 38% fat)
- 150 g crystal Sugar
- 50 mL vodka (or 20mL of triple sec orange liquor to taste)
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the zest from the orange peel before extracting the juice.
- Mix orange juice, vodka, sugar and zest. Beat until the sugar dissolves and the zest becomes smaller, this can be done with a hand mixer or in a blender.
- Add the cream and mix well.
- Take the mixture to the ice cream machine and follow the manufacturer’s instructions for the best freezing performance, each machine has its own characteristics.
- Place in the freezer until firm, about 6 hours.
- Adapted: David Lebovitz.
- Buy the Book: The Perfect Scoop (affiliate link).
- Pear orange: it is more sour than lime, if you make it with lime, be careful with the amount of sugar.
- Orange liqueur: triple sec is the name of the product, but better known brands are Cointreau, Grand Manier and Curaçao.
