Category Archives: Sorbet

Making Pear Sorbet

You want a sorbet that shows off the best features of autumn’s most elegant fruit? Pear sorbet is your ticket, friends. Like most fruit sorbets, the preparation is very, very simple. Cut up about 2.5 pounds of ripe pears into 1″ chunks and put them in a medium saucepan.

Add half a cup of the water, and simmer them over medium heat until they’re soft, about 20 minutes.

Meanwhile, stir together your Cremodan 64 (or gelatin powder) and about half your sugar. Set the bowl aside.

One the fruit is cooked to the point that it can be easily pierced with a knife, add the stabilizer mixture (would you believe I forgot to take a picture of that??). Remove the pan from the heat.

Pour the pears and the hot liquid into a blender. Add the remaining water, sugar and the lemon juice.

Purée the mixture until it’s smooth, pour it into a bowl and refrigerate it overnight.

The next day, process the sorbet in your ice cream make until it reaches roughly this point:

Immediately spoon it into a container and freeze it until it’s firm, about 4-5 hours. A chest freezer is best if you have one, since they get colder than normal kitchen freezers. When it’s completely frozen, be sure to allow it to thaw for 20-30 minutes before serving.

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Making Chocolate Sorbet

Are the tuile rabbit ears too much? Maybe. It was a boring photograph without them, it needed something. Anyway, as I way saying last week, this sorbet is not what people expect from sorbets. It’s creamy, almost silky smooth. Not quite as smooth as a chocolate ice cream, but darn close. And it’s dairy free! You start by mixing your Cremodan (or powdered gelatin) with about half of the sugar…

…stir it up, and set it aside.

Add the water to the remaining sugar…

…then add the cocoa powder.

It’ll take a little while to whisk it in, but be persistent (some sort of emulsifier would sure make this easier).

Bring the mixture to a boil over medium high heat and sprinkle in the remaining sugar/stabilizer mixture.

Whisk it together and remove the pan from the heat.

Lastly, whisk in the espresso powder and vanilla.

Pour the mixture into a bowl and refrigerate it overnight.

The next day, process the mix in your ice cream maker according to directions, until it reaches roughly reaches this point:

Firm it in the freezer for at least a few hours. If you have a chest freezer, that’s ideal, since they get colder than normal side-by-side models. To serve the sorbet once it’s been completely frozen, allow it to thaw at least 20 minutes at room temperature, probably more like 30.

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Pear Sorbet Recipe

Due to popular demand, I’m adding a fruit sorbet to the menu, since it really would seem a shame not to make anything with fruit in it. This recipe comes from David Lebovitz’s seminal frozen dessert book, The Perfect Scoop. Of course I’ve added a little Cremodan to it because, well, it helps. The formula goes like this:

2.5 pounds (about 4 ripe) pears, cut into 1″ cubes
10 ounces (1 ¼ cups) water
1/2 teaspoon Cremodan 64 stabilizer
4.5 ounces (2/3 cups) sugar
1 teaspoon freshly squeeze lemon juice

Combine the Cremodan with about half the sugar and stir to combine. Set the mixture aside. Combine the pears and 4 ounces (1/2 cup) of the water in a medium saucepan and bring to the boil over medium heat. Simmer about 15 minutes until the pears are tender and can be pierced easily with a knife. Stir in the Cremodan mixture and take the pan off the heat.

Pour the pear mixture, the remaining water, remaining sugar and lemon juice into a blender and process until smooth. Pour the mixture into a bowl and chill it overnight. The next day, process it in your ice cream machine according to the manufacturer’s directions. Firm it in the freezer for at least 4-5 hours before eating.

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Chocolate Sorbet Recipe

At its heart, this chocolate sorbet recipe is actually quite basic. It omits the bar chocolate that seems to be the rage with a lot of the newer chocolate sorbet recipes. Even so, you’ll be amazed at how rich and creamy a dairy-free frozen chocolate dessert can taste. It’s excellent when made without the Cremodan, but will come out smoother and creamier with the addition of the stabilizer.

2 cups (16 ounces) water
1/2 teaspoon Cremodan 64 stabilizer
3/4 cups (5.25 ounces) sugar
1/2 cup (1.75 ounces) cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract

Stir the Cremodan together with about half a cup of the sugar and set the mixture aside. In a medium saucepan combine the water, remaining sugar and cocoa powder and bring it to a boil whisking occasionally. Sprinkle in the Cremodan and sugar mixture while whisking steadily. Whisk in the espresso powder and vanilla and remove the pan from the heat. Allow the base to cool, and chill it in the refrigerator overnight. Process it in an ice cream maker according to the manufacturer’s instructions, then freeze it until firm.

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