Mashing the grapes for grape-mint-lime sorbetto (last summer).
Sorbetto is best the day it is made, but I'll eat it anytime. Last summer, I borrowed a friend's ice cream maker for a few weeks. The result was a series of sorbetto experiments. Our favorites, the aforementioned grape-mint-lime and nectarine-apple with maple syrup. With the help of our juicer the possibilities are endless.
I'm still fiddling with the sugar substitutes/concentrations to make something low sugar - maybe this summer I'll be more successful. The grape-mint-lime was made with 1/2 the amount of sugar that the recipe called but the texture was more granada-like and there would have been no way it would form "scoops."
I used this Lottie + Doof Framboise Lambic Beer Sorbetto recipe, which was adapted from The Ciao Bella Book of Gelato and Sorbetto by Pearce and Zecchin, for the proportions.
- ~4 cups fresh fruit juice of your choice
- 1 lemon (juice only)
- Simple Syrup (1:1 water and sugar)
Over medium heat combine water and sugar. Whisk often and simmer until all of the sugar is dissolved. Remove from heat and let cool.
This is where things get a bit tricky - how to add sugar syrup while taking into account the sugar content of the fruit you used. I am no expert but will point you to this technique over at Fresh Sliced Fruit Daily. Look toward the bottom of their Tangerine and Grapfruit Sorbetto recipe, hint: it involves a raw egg.
photo credit: Cayenne 07.19.10
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