Saturday, June 23, 2007
This is my new hobby. It started with my mint plant. I was browsing the internet for things I could cook with mint, and happened on some sorbet recipes. It's amazingly simple. Water, sugar (lots of sugar!), fruit juice or puree. Some recipes tell you to fold in stiffly beaten egg whites to add air and improve the texture, but it's not really necessary.
If you're doing it without an ice cream maker, you just put it in a metal container in the freezer, wait for it to partially freeze, take it out, mash it up with a fork, put it back, wait another hour, mash it up again, put it back, and so on. The more times you stir it, the more air you work in, and the softer the sorbet. It still turns out more snow-cone like than ice-cream like, but I'm not complaining. It's better than anything I've had from a store.
The sugar content affects the texture too. Once I put too little in, and ended up with a gigantic inedible block of ice. I don't like my sorbet so sweet, so I counterbalance the sugar with copious amounts of lemon juice.
This time I got it right. It's lychee, mango and lemon. And I could eat a bucket of it.
Here's the approximate recipe.
2.5 cups water
10 tablespoons white sugar
Juice of 2 lemons, remove the seeds (Sour! Use less if you want!)
Bit of lemon zest
Flesh of 2 small mangoes, blenderized
About 25 lychees, skinned, de-pitted, blenderized
Boil sugar and water together to make syrup. Let cool.
Pour into metal container. Cake tin will do.
Stir in lemon juice, fruit puree
Put in freezer for a couple of hours.
Take out, mash, put back, wait an hour... etc.
Takes about 5 or 6 hours until completely frozen.