Journal Abm0raz's Journal: great dessert (special diet friendly)
How to make sorbert (SORE-BAY)
Ingredients:
2 cups white sugar (substitute 2.5 cups clover honey for SCD diets)
2 cups water (1.5 cups for SCD)
15 RIPE** passion fruits (or equivilent of other non-starchy fruit, such as berries, plums, or cherries. Avoid melons, apples. Alternative recipe for bananas and citrus at the end)
1 cup white wine (clear rum if you're feeling extra naughty).
0. Place a ceramic baking pan (about 6"x9"x3") in the freezer the night before.
1. Pour the water and the sugar or honey into a pan on med-high heat. Stir often until completely dissolved.
2. remove from heat and put in fridge for 1-2 hours. At this point, the syrup should be about the consistancy of cheap pancake syrup. sticky, but fairly runny.
3. Slice the passion fruits in half in line from top to bottom. Scoop out the insides (seeds and all from the skins into a medium sauce pan.
4. Add the wine and turn the heat to medium low.
5. Bring just barely to a simmer for a minute or 2, stiring. The mixture should get "slimy".
6. Remove from heat and set aside.
7. Remove syrup from the fridge. It should be more like good maple syrup now. Much thicker, but still flowing (not like molassass, if it's that thick, add more water, re-boil, and re-chill).
8. Add the fruit/seed/wine mixture to the syrup. Stir well.
9. Allow to sit in the fridge for 30-45 minutes.
10. Remove mixture from fridge. Remove baking pan from freezer.
11. Place a medium strainer over the ceramic pan and strain about 2/3rds of the mixture through. Stir and press with a rubber scraper to get all the liquid/syrup in the pan and off the seeds. Be sure to wipe off what's clinging to the bottom of the strainer into the pan as well. THe more you get out of the strainer, the more flavor you'll have. DO NOT GET LAZY with this step or it'll turn out with very little flavor.
12. Pour the other 3rd into the pan (I like a little bit of the passion fruit seeds in the mix. They're very small and crunchy and add some texture.)
13. Stir and place in the freezer for 1 hour.
14. Remove from freezer. Whip with a fork for about 2 minutes. The color should get much lighter and it should seem to increase in volume. (This adds air to the mixture and will give you sorbert instead of italian ice)
15. return to freezer for at least 2 hours.
Serve like ice cream.
To use other fruits:
-Bananas: Must be very ripe (almost all black, some bruising wouldn't hurt either) Mash with a fork to a liquid pulp before adding the wine. Be sure to break up all the starchyness. You may need a bit more wine (or add a VERY small bit of vinegar and a dash of salt). No need to strain if you puree the bananas in a blender first.
- Berries: Need to peel strawberries. Most other berries you can just smash slightly to break the skins so the juices can mingle. You'll need to strain all of the mixture instead of 2/3.
- Plums. Peel, smash, treat like passion fruit.
- Melons and apples: They tend not to have enough flavor and to be too starchy (melons and apples have larger starch grains than most other fruit and tend to absorb flavor rather than give theirs up.)
- Citrus: Juice fresh citrus. Use a zester to get the zest. Peel and discard the rest of the skin. Add JUST the de-juiced "meat" of the fruit to the wine and the zest. Strain all of the wine/zest mixture and add the fresh juice before before adding to the syrup.
Even with the wine, this dish has almost no alcohol (as it evaporates out in the cooking). Instead of wine, you can use a 1/4 white vinegar and 3/4 cups water if you are worried about kids eating it. Just be careful. Error on the side of water if you choose to use vinegar. Adding a teaspoon of salt can help as well. The alcohol and acid in the wine helps pull the flavors out of the fruits (especially if using blander fruit like bananas)
-Ab
** Passion fruit should NOT have shiny, tight skin. They should be wrinkly and dull. This signifies that they are ripe. If you use shiny, tight skinned passion fruit, your sorbert will turn out bland with a slight bitter aftertaste.
great dessert (special diet friendly) More Login
great dessert (special diet friendly)
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