Pear Sorbet | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

Why do you put egg white in sorbet? ›

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure. In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

But Italian sorbets, called sorbettos, have the same luxurious mouth-feel as an ice cream. I worked on many batches before discovering that through a combination of reducing down the simple syrup to concentrate it, and then adding some thickening via a bit of cornstarch, it could happen!

Using a little neutral alcohol will also affect the freezing (without actually affecting the flavour), will help fight the growth of the ice crystals and prevent the sorbet from freezing too hard. But it won't stop the air from abandoning the sorbet.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet.

Lemon Water

It may seem like an overwrought step but it really helps. It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.

TIP: If your freezer is too cold, the sorbet may look crumbly.

What makes sorbet icy? ›

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

A sorbet does not contain any dairy products and is more acidic, which results in tart flavors. Another difference between sorbet and ice cream is it is a sweet alternative for those with non-dairy* dietary needs or lifestyle preferences.

Guar gum allows us to stabilize ice creams whithout the need of heating up.

Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).

Egg whites consist of proteins and pack quite some stabilising punch: when whipped, the egg whites will capture and retain a lot of air – very important for the consistency of any frozen dessert. The way to employ whipped egg whites is simple. Count with about 1 egg white for a standard batch of sorbet.

Egg whites will create the most smooth, glossy finish on whatever you use the royal icing to decorate with. Royal icing made with meringue powder will have a more matte finish.

What You'll Need To Make Royal Icing. The egg whites are what allows the icing to dry hard. However, if you'd like to avoid using raw eggs, feel free to use meringue powder, which is sold in the baking aisle of most large supermarkets or craft stores.

These days, my friend Peter the chef tells me, most chefs no longer bother with making Italian meringue for sorbets – instead, they often just add some whisked-up raw egg white.