Citrus sorbet

Category: Dairy and egg dishes
Citrus sorbet

Ingredients

Citrus juice 500 g
Powdered sugar 140 g
Lemon zest 75 g
Italian meringue 30 g
Water 140 g

Cooking method

  • True, I made it so that it looks more like ice cream than sorbet.
  • Juice - I took a freshly squeezed orange juice (as an option, you can replace it with tangerine and / or grapefruit), boil it with water and powdered sugar. Cool quickly. Cut the zest into small squares, about 3mm thick.
  • Pour the prepared mass into an ice cream maker and cool to 4aboutC. When it becomes creamy and begins to thicken, add zest and meringue. Whisk again in the ice cream maker until fluffy.
  • I made it from two-thirds of the products, because I didn't have enough juice. Be sure to take the juice freshly squeezed from sweet oranges! If you like ice cream with such a good sourness, then you can not be sweet. Be sure to strain the juice through a strainer with a fine grid.
  • In the process, I realized that such a small amount of meringue does not even make much sense, so I pounded it 50 g. Do not forget that this is one third of the products from the main recipe.
  • In addition, I do not know exactly how well such a sorbet can turn out in ice cream makers without a built-in freezer. If it freezes juice with water well, then do it, you will not regret it. But I still have an idea of ​​how to facilitate the work of an ice cream maker without built-in. freezer. Cool the mixture in the refrigerator until cool. And immediately mix the meringue into it, helping yourself with an ordinary mixer or blender. The main thing is that the mass is homogeneous. In the end, desperate to add the meringue to the juice, I did just that, using a hand blender. In addition, the mass with meringue should solidify faster than bare juice with water.
  • What is meringue and where to get it:
  • Italian meringue is essentially the same protein-custard. I made it according to the recipe Cakes, who kindly provided her recipe, was not too lazy to even film this process HERE
  • Especially for the sake of ice cream, of course, you should not make it, and even in such quantities. But if suddenly you will make some tubes from puff pastry, then this cream is ideal for them (as in the good old days), and the leftovers can already be put on ice cream.
  • I was so perverted when this cream remained with me, made sand baskets for my husband, smeared them with jam, and applied cream on top And you know, delicious, for all my hatred of jam and baskets
  • By the way, the sorbet turned out like ice cream. And for some reason the taste reminded me of not orange, but tangerine ice cream. But personally, this fact was doubly pleasant to me. And it turned out to be even more pleasant that there was no milk, eggs or cream in it. Still, it will be easier.
  • I forgot to put the zest. But maybe it's for the best. I don't even know, would my ice cream maker not choke on this zest? Still, she puts a very thin layer on the sides of the bucket. The zest could get stuck.


Hairpin
Uhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh xxxxxxx !!!
kolynusha
foxtrader, welcome back!!! Very nicely decorated. In light of the latest confectionery mania, a very relevant recipe. I'm just going to master this cream. There is a lot to adapt the remains of the cream. It was you who inspired me to do this, for which many thanks to you. Toriki Vashi are handsome. And coffee drinks too. It is very valuable when the aesthetic component of people does not take the last place. I am also not indifferent to blistershock and decor shock, I often use them.
I made ice cream with zest. The ice cream maker behaved well
foxtrader
Thanks everyone

kolynusha, if you try to make this ice cream, tell us later if you liked it. And it would also be interesting to read the report on the cream. I am waiting for you in the confectionery top
Qween
foxtrader , You wrote that it is better to prepare such ice cream in an ice cream maker with a freezer. Now I am suffering, can I just want this right now?
foxtrader
Qween, I have nothing to compare with. I can only guess. I heard several times that the mixture does not freeze very well for some. You see, what is the matter, in mine I can freeze the mixture as much as is required for normal freezing of the mass. And in a normal one there is a time for which you can have time to freeze it. I spent 1.5 hours with the last ice cream. This is by observing all the conditions that I wrote about in the recipe. Can an ordinary ice cream maker freeze for 1.5 hours? And how high quality?
In my case, the quality of freezing does not change at all, and the duration is any. I can freeze juice with water to the desired state. I'm curious myself, did anyone try to freeze juice with water in ordinary juice?
Qween
Yes, if the juice is with water, then I definitely can't use my hands. But, at my house all lovers of rich-tasting ice cream are at home. But, for example, I would like to try your last ice cream.
It is also very interesting how the juice and water will freeze on a regular ice cream maker.
foxtrader
Qween , maybe someone will try to make such an ice cream in their ice cream maker. Let's hope so
Handles will not only be difficult, but the quality of the output may suffer. This ice cream requires constant mixing. The juice remains pretty liquid anyway, even after adding the cream. You can, of course, increase the amount of cream, and add less sugar to the juice (otherwise it will be very sweet), but I'm afraid the mass will still be watery. And constantly interfere, interfere ... But of course you can try :-)
The taste of this ice cream is unexpectedly rich. Fans of popsicles and sorbet will love it.
Qween
Yes, I agree, it will be impossible to manually make airy-tender ice cream according to your recipe.
koluchchka
Good day. I always make a sorbet with meringue and so that more of it, more)) Now I eat a berry sorbet from almost a liter of berry puree and 3 !!! proteins. Delicate yummy. I noticed for myself that when adding meringue, an ice cream maker is not required at all. Yesterday I conducted an experiment - I froze one part in the freezer, and the other in an ice cream maker. There is no difference)) The more protein, the more tender. there is no ice at all. and the technology is elementary - I puree the berries, add sugar to taste, make meringue. then pour the puree into the meringue and gently stir with a spoon until smooth. in no case do I use a mixer - it kills the texture. and into the freezer. yummy)

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