How to make a good sorbet

The last couple of weeks have been so hot that I’ve been craving for sorbet.
I own an ice cream machine but use it rarely because I don’t usually have time to make ice cream or sorbet.

We’re going on holiday in a couple of days so I had to empty the fridge and our perishable food. I happened to have quite a lot of strawberries and cherries. I also had a bottle of limoncello I’ve been waiting to try in recipes since a while. All the omens were there: I had to do a sorbet.

I’ve made sorbets in the past but never really got it right. It was always rock hard or it would melt away after 2 minutes in a cup. So I had a look on-line for advice and found out how easy it is to master a sorbet.

You’ll need a few ingredients (for the measures, I used US cups):

– 3 measures of juice of your choice or fruit puree, relatively thin.

If you’re planning on making a lemon or lime sorbet, use 2 measures of juice and one of water otherwise your sorbet will be too sharp.

– (Sugar Syrup) 1 measure of sugar, boiled until the sugar has disolved, with 1 measure of water

– 2 to 3 tablespoons of a fruity alcohol

First make the sugar syrup and leave it to cool completely.

Pour your fruit juice in a tall and shallow container.
Add an egg to it (a whole egg, still in its shell). This may sound weird but as you add your sugar syrup to the fruit juice, the egg will float to the surface.

Add the syrup little bit by little bit, you may not need the whole quantity.

When the egg floats, it means that the amount of syrup is enough to make your sorbet the right texture.

Add the alcohol, it will help the sorbet not to become rock hard as the alcohol won’t freeze.

Taste your mixture.
It should be slightly too sweet. Once frozen, you’ll taste it less as it’s so cold. Don’t worry if you can taste the booze, I thought I put too much in mine but couldn’t taste any of it once frozen.

sorbet with mint

Mylène

Apple time!

As you know, it’s the apple season and if you’re lucky, you may have apple trees in your garden, or generous friends who can share some of their fruit.
I was given some cooking apples last week, so what to make with them?

If I was listening to my greedy boyfriend, I would make apple crumbles everyday but I’m trying to be creative and prepare some other wonderful puddings.
Here are some examples of things I’m making at the moment:

Old favourite, apple crumble (you can see the recipe on one of my older posts)

 

Apple pies. I’ve got so many different recipes: you can cook the apples separately or not. Take a pastry case and if you use an almond and egg filling with the apples (very popular in France) it’s called “tarte amandine”. You can make a kind of sweet apple quiche with eggs and cream and sugar which you pour over the raw apples before cooking (I know it sounds weird but it’s very good, it’s my special mum’s recipe)… I also love to just caramelize the apples with butter and sugar before to pour them in the pastry, mmmhhhh… 

Tarte tatin, this wonderful invention. Thank you so much to the Tatin’s sisters (French, of course!!) for this amazing new age apple pie. You just make a brown caramel with 50g of butter and 100g of sugar, pour it in a tin with high sides, put the apples all nicely on this lovely caramel, an finally put some pastry (puff, shortcrust or your own nice one) on the apples.

Make a little hole in the middle of the pastry to let the air go out. Cook it until the pastry looks golden and then turn the tin upside down onto a plate (don’t wait, it has to be hot!!), knock it a bit and remove it. If everything went okay, you should end up with a nice caramelized pie.

Compote or stewed apples. Everybody has their own recipe, I personally add a little bit of water, sugar and cinnamon to the apples when you’re cooking them.

Apple juice, if you’ve got a juice extractor

Sorbet!!!! Even if you haven’t got an ice cream maker, you can find a recipe online, doing it normally, pour the mixture into a plastic tub and leave it in the freezer for the night. The day after put the sorbet in your food processor until it goes creamy. Put it back in the freezer or eat it now! You have to take this sorbet out of the freezer about half an hour before to use it.

Have an appley day!

Mylène