Tuesday, August 13, 2013

Sorbet

A Hunk of Churning Love

There are plenty of hot days left this summer to enjoy a bowl of chilly, tart sorbet. It's a refreshing treat that pleases everyone. If you own an electric ice cream maker, homemade made-to-order fruit flavors are simple to make. Jungle Jim's International Market offers an incredible selection of 100% juices and nectars that work beautifully for churning up popular and unusual - flavors of sorbet. We chose the "wild berries" flavor for it's pretty pink color and ripe berry taste.


We have discovered that a thick "nectar" will result in a creamier scoop. A clear juice will produce a less creamy, but equally delicious scoop. The "wild berries" flavor we used is a clear juice and you can tell from the very last photo that it forms a very nice scoop. The bottle of 100% lime juice is a new refrigerated product we substituted for freshly squeezed lime juice. It has a nice tart flavor - much like a fresh lime.


The Cooking School uses a 1.5 quart Cuisinart ice cream maker. The Gourmet Galeria carries the Cuisinart 1.5 and 2 quarts models along with the Donvier brand. If you always keep the empty bucket in the freezer, you can instantly begin to churn sorbet or ice cream when the mood strikes. There was some debate among the staff about how to store the bucket in the freezer. Leigh just puts it on a shelf in the freezer and stores it upside down. Ellen covers hers in plastic and stores it right side up. You can always rely on the manufacturer's instructions! 


One scoop or two?!


Wild Berry Sorbet
1 1/2 cups wild berry juice blend or nectar, chilled*
2 tablespoons lime juice
6 tablespoons sugar

Combine berry juice, lime juice and sugar in a large measuring cup or bowl; whisk until sugar is completely dissolved. Transfer liquid to a 1½ to 2-quart ice cream machine; process sorbet according to manufacturer's directions.

Transfer sorbet to a freezer container. Press waxed paper directly onto sorbet. Cover container with a lid and freeze sorbet until firm, 1-2 hours. Sorbet can be stored in freezer for up to 1 week.

Makes about 3 cups

*We used:
Philicon Premium Fresh
Wild Berries
33.8 ounce aseptic package
25% juice

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