Tag Archives: sorbet

Valencia Orange Sorbet 

One of the many things that grows well in San Diego County is oranges. There are many orange groves in the more rural parts of our county. This is a prime time of year for buying juicy perfectly ripened oranges. 

I bought several pounds of Valencia oranges at one of the local farmers market. The oranges actually turned out to be to juicy! Whenever I tried to peal one my hands would be covered in juice. So I decided to put that juice to good use and make sorbet. 

I really wish I had more pictures. I always think that after I am done. I should have taken some of the oranges. 

I first made a simple syrup. Place water and sugar in a small pot. Over medium heat, boil until the sugar dissolves. How long this takes depends on how much you are making. Once the sugar is fully incorporated into the water, remove the pot from the heat and allow to cool.

While the simple syrup is cooling, juice the oranges. I ended up with 2 cups of orange juice, so I doubled the recipe. 

Mix the juice into the simple syrup. I like to put the juice mixture into the refrigerator to get cold. This isn’t mandatory, but I think it makes the sorbet chill better in the ice cream mixer. 

Place the juice mixture into an ice cream mixture and churn according to the manufacturer instructions. 

The oranges I used were very sweet, so this ended up being a sweet sorbet. There was a bit of a citrus tanginess, but not much. 

Valencia Orange Sorbet

  • 1 cups water
  • 1 cups sugar
  • 3/4ths cups fresh orange juice

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the orange juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.

Watermelon Sorbet

Coming off the success of the Lemon and Sugar Free Lemon Sorbets I made a week ago, I have been thinking of other fruits to make sorbet with.  Sorbet is so easy that it can be made quickly with little prep time.

After having family over for dinner we had some leftover watermelon.  I knew I had to use it for sorbet.

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I had never juiced watermelon before.  It seemed to me the easiest way would be to chop it into pieces, and then toss it in a blender.  This watermelon didn’t have many seeds, but I did remove them before putting in the blender.  I wouldn’t want seed bits to get into my sorbet.

watermelon in blender

I ran the blender on the “liquefy” setting until I thought all the chunks were broken up. To be safe, I ran the juice through a strainer, however, that was basically unnecessary.  There was very little solids left over and they would probably have been fine in the sorbet. IMG_4690

I had around 2.5 cups of juice, so I adjusted my recipe accordingly.  This is a forgiving recipe to make so it can be adjusted easily to make more or less.

As with the other sorbets I have made, I first made the simple syrup. Place the water and sugar in a small pot.  Over medium heat, boil until the sugar dissolves. How long this takes depends on how much you are making.  Once the sugar is fully incorporated into the water, remove the pot from the heat and allow to cool.

After the simple syrup finished cooling, I mixed the watermelon juice into the syrup.  I put the juice mixture into the refrigerator to get cold.  This is something I did to help ice cream freeze better, but I don’t think it is really necessary with the sorbet.  I just do it out of habit.

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Then the juice mixture goes into an ice cream maker, and is churned according to manufacture directions.  It will end up a bit loose and soft even when fully churned.

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Place the churned sorbet into a freezer until fully frozen.

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This is a really sweet sorbet.  Watermelon is rather sweet on its own, and the addition of all the sugar adds to the sweetness.  If you have a raging sweet tooth like I do, then you will like this one.

 

Watermelon Sorbet

1 cup water
1 cup sugar
3/4ths cup watermelon juice

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool.

Stir in the watermelon juice. I put mine in the refrigerator to get cold, but this isn’t really necessary.

Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.

 

Sugar Free Lemon Sorbet

Last week, I made Lemon Sorbet.  When I told my mom what I was making she wanted to have some of it, but she can’t eat much sugar.  She asked me to make her a sugar free version of the sorbet.  I made it on the same day as the regular sorbet, but just took a while to post about it.

I haven’t used sugar substitutes very often so I was curious how it would turn out.  We have both Stevia and Splenda at the house that I could have used.  My mom prefers Stevia so I used that to make the sorbet.

stevia

The Stevia is supposed to be able to be used exactly like sugar, so I decided to use the same recipe.

I was worried when I first took the Stevia out of the bag.  It is much lighter and fluffier then sugar.  When I put the sugar in the pot of water, it sunk to the bottom of the water.  When I put the Stevia in the pot, it floated on top of the water.  I was concerned that it wouldn’t stir into the water correctly when I started to make the simple syrup.  However, as the water started to heat up the Stevia quickly dissolved into the water.  I stirred the water until all of the Stevia had dissolved into the water, making a simple syrup.

stevia in watersimple syrup

I juiced enough lemons to get 3/4ths of a cup of lemon juice.

juicing lemons

Then I mixed the lemon juice into the simple syrup, and put the lemon mixture into the refrigerator to cool.

After it had cooled for a couple of hours, I put the lemon mixture into my ice cream maker.  I made a smaller batch of this one then the regular sorbet, so it froze much faster.  I walked away from it for a little to long, and it froze more then I wanted.  However, that didn’t seem to affect the final product.

Because I overdid the sorbet in the ice cream maker, it didn’t have the same smooth appearance as the other one I made.  I am not happy with the way it looks in this picture.  I don’t have any pictures of how it looks scooped since I gave it to my mom and dad, and they took it home to eat it.  Both my mom and dad said it tasted good, and I just have to hope they are telling me the truth and not being nice parents.

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Sugar Free Lemon Sorbet

1 cups water
1 cups sugar substitute (I used Stevia)
3/4ths cup lemon juice

In a small saucepan over medium heat, combine the water and sugar substitute, and boil until the sugar substitute dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.

-Joshua

 

Lemon Sorbet

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Our lemon tree is going crazy right now.  The only problem with lemons is most people don’t want to eat them as is, they need to be made into something.  With a large pile of lemons in the house, and many more to come soon we had to come up with things to make out of lemon.  Lemonade is always a good option, but I wanted to do something different, something I have never tried before.

Since summer is fast approaching and the weather is warming up, I knew I wanted to do something cold.  I was thinking ice cream, but that can be heavy and filling.  I wanted to do a nice light summery recipe.  Finally, I landed on the idea of lemon sorbet.

I had never made sorbet before, but it was incredibly easy.  In fact, it is vastly easier then ice cream, and something I want to make again later in different flavors.

There are many lemon sorbet recipes on the internet.  I saw many that use lemon zest or peal.  I chose to omit that because I didn’t want bits in the sorbet.  I wanted it to be nice and smooth. My sorbet ended up being only three ingredients: water, sugar, and lemon juice.

The longest part of this recipe was juicing the lemons.  I doubled the recipe to have enough for all the family and needed to get 1.5 cups of lemon juice.

juicing lemonslemon juice

After I juiced the lemons, I made a simple syrup by dissolving the sugar into water.

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Then I let the simple syrup cool to room temperature before adding my lemon juice.

unfrozen lemon sorbet

I put the lemon mixture in the refrigerator for a few hours to allow it to get cold and make the freezing process faster.  At this point you freeze the sorbet according to your ice cream makers instructions.

I did find that the sorbet didn’t freeze as quickly as ice cream.  I think I had it churning in the maker for 40 minutes, the ice cream is usually done in 25-30 minutes.  I think it might be because the ice cream I make is custard, and is rather dense.  That allows it to conduct the cold much faster.  The sorbet wasn’t much thicker then water when I put it in the ice cream maker.  The sorbet came out of the maker about the texture of a slushy.  I put it into a container and then into the freezer.

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I was afraid the sorbet would be hard like a chunk of ice.  Thankfully, it scooped very easily.

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This lemon sorbet is quite tart.  It made my mouth pucker up a little bit, but it is so good.  It is the perfect mix of sweet and tangy.

The recipe will still work well halved.  I made a sugar free that was half sized.  I will be posting about that one later.

Lemon Sorbet

2 cups water
2 cups sugar
1.5 cups lemon juice

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.

-Joshua

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