How to Make Sorbet From Any Fruit Step by Step
Sorbet is a semi-cold dessert that, unlike ice cream, has a watery texture instead of a creamy one. This is because it doesn’t contain milk, but rather, egg whites. Apart from the egg whites, its main ingredient is fruit, making it a popular healthy treat on hot days. Plus, you can combine the fruit you use as a base with other flavors.
5-Minute Crafts has a sorbet recipe for you that works with any fruit combination.
For 6 servings:
2 bananas (optional for this recipe)
2 oranges (optional for this recipe)
2 lemons (optional for this recipe)
6 oz of sugar (175 grams)
1 egg white
1. Set your freezer temperature to the coldest setting.
2. Cut a thin slice from the bottom of each of the citrus fruits to use as dessert bowls.
3. Cut another thicker slice from the top; you should be able to see the pulp.
4. Scoop out the pulp with a spoon without tearing the skin. Reserve both the pulp and the skin.
5. Make 2 parallel cuts along the length of the bananas and strip off the top of the peel. Release the banana with a spoon.
6. Mash the bananas with a fork until they become purée.
7. Put the orange and lemon pulp in a blender. Mix and add the sugar and the banana purée. Mix again.
8. Pour the mixture into a mold, cover it, and place it in the freezer for 1 hour or until it takes on the consistency of soft ice cream.
9. Beat the egg white until it stands in soft peaks.
10. Take the frozen fruit out of the freezer and mix it with the egg white by the spoonful. Beat everything again.
11. For a more tropical feel, stuff the orange peels (that were previously set aside) with the sorbet and return it to the freezer for 2 hours or until firm.
12. If you’re going to serve it in a glass, put a scoop of sorbet in it and freeze for half an hour or until firm.
To make sorbet in flavors you prefer, combine this basic recipe with other fruit, such as strawberry or mango.