No fail sorbet just in time for summer.
I have always been afraid of sorbet. Terrified, really.
I thought it was one of those seems easy but is really deceptively hard things to make. Like the Tarte Tatin of the frozen dessert world.
If you add too much sugar, your sorbet will be soupy. If you don’t add enough, it will freeze as hard as a rock. But, the thing is – you won’t know until it’s too late and is already in the freezer trying to freeze.Â . . . Thus causing you to run screaming from the room, wishing you had chosen to write an edgy political blog instead of a food blog. . . . but I digress . . . .
Dara at Cookin’ Canuck, aÂ fabulous food blogger I follow, recently did a sorbet that looked so delicious, I summoned my courage to attempt my own sorbet. After strolling around the world wide web,Â I came across a kitchenÂ trick/geeky science experimentÂ to make a foolproof sorbet.
Zoe at Zoe Bakes, a chef turned food blogger, recently shared this amazing trick for making the perfect sorbet: an egg. Yes, a whole uncooked egg is they key. No, you don’t use it as an ingredient. You use it as a test to arrive at the perfect sugar/fruit juice combo. You put it in your un-frozen sorbet mixture and if it sinks, the sorbet needs more sugar. If it floats, just like the David Letterman WILL IT FLOAT gag, kitchen edition, that means your sorbet has the perfect sugar-to-juice ratio.
The great thing about knowing this trick is that you can make ANY kind of sorbet with this technique. Really, ANY juice can be made into this sorbet now that you know the floating egg trick. Basil-lemon juice sorbet? Sure. Blackberry-rosemary sorbet? No problem. ANY juice will work with this technique, so go ahead – live it up! Try your own flavor combos!
So, you just keep adding simple syrup to your juice until the egg finally floats! I love kitchen magic tricks!
Here’s how it looks when your sorbet is perfect:
Never fear again – the perfect sorbet is just one floating egg away!
STRAWBERRY LEMON ZEST SORBET
Serves one ecstatic food blogger and her exhausted photographer husband
OOOoooops, I mean – Serves 4 to 6
1 cup water
1 cup sugar
2 pounds strawberries, hulled and sliced
Juice and zest of one lemon
Pinch of salt
Bring the water and sugar to a boil and then cool to room temperature.
Blend in blender the strawberries, lemon juice, lemon zest and salt in a blender until very smooth. Strain through a fine mesh blender.
Take a whole egg and drop it in the strawberry liquid. (It will sink to the bottom.) Add syrup, one-half cup at a time, stopping to drop the egg in again. You will have achieved the perfect mixture when the egg floats to the top! Stop adding syrup when the egg floats to the top!
Process in an ice cream maker according to machine’s directions (Mine took about 20 minutes.) Place in freezer for at least 2 hours. If desired, let sit on counter until it is desired softness.
— posted by Donna