Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make sorbet?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make sorbet?),it will help you,my kids.
Answers:
Sorbets don't always have to be made directly from fruit. This Champagne sorbet is bright and tangy and goes very well as an accompaniment to sweet fruit. You'll need an ice cream maker to make this recipe. Makes about 4 c.
Ingredients:
1/2 bottle decent-quality Champagne or sparkling wine
2/3 c. sugar
1/2 c. water
1 egg white
Thank goodness mangoes have come into more common use these days - no other fruit evokes the tropics quite like the mango. Try this sorbet and see. Makes 6 c.
Ingredients:
3 c. sugar
3 c. water
4 ripe mangoes (about 3 1/2 lbs.)
3 tbsp. lime juice - freshly squeezed
Steps:
1. Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.
2. Wash and dry the mangoes.
3. Remove the two flat sides of each mango with a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible. The mango flesh should be in two large pieces.
4. Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.
5. Put all the mango flesh in a blender.
6. Take 1 c. cooled syrup and add to the blender. Add the lime juice and puree until smooth.
7. Freeze the mango puree in an ice cream maker.
8. Freeze the sorbet at least 6 hours, or until frozen hard.
Tips:
If you don't have an ice cream maker, you can put the sorbet mixture into a freezer-safe covered container and "still freeze" it. Stir every half-hour or so to keep it from freezing into a solid block.
Steps:
1. Make sure the Champagne or sparkling wine is well-chilled.
2. Heat the sugar and water together in a large nonreactive saucepan until the water simmers. Shut off the heat and let cool completely.
3. Meanwhile, open the Champagne. Pour half the bottle into a medium bowl and place in the freezer for about 15 to 20 minutes. This recipe works best if the Champagne is as cold as possible without freezing.
4. When the syrup has cooled completely and no traces of warmth remain, gently pour the Champagne into the syrup and stir until the syrup is mostly blended in. Because of the temperature difference, the two won't blend completely. Don't worry about this.
5. Pour the mixture inside the ice cream maker and process according to the manufacturer's directions.
6. Remove the mixture when it's frozen but still soft.
7. Beat the egg white to soft peaks and fold it into the sorbet.
8. Cover and freeze the sorbet until needed.
Tips:
Sparkling wine comes in all quality levels. Use one for this recipe that's at least of fair quality. The general rule is to use a wine that you also enjoy drinking.
Warnings:
Note that this recipe contains uncooked egg white. If you're concerned about the slight risk of salmonella contamination, choose another recipe - or leave out the egg white, which will change the texture.
Other Answers:
no idea
i think it just frozen fruit
If you don't have an ice cream maker, almost any sorbet recipe will also work with a rectangular, preferably glass, cake or lasagna pan.
The simplest sorbet is just to use the pre-chilled juice or nectar of your favourite fruit and put it into the pan. Put it into the freezer until it just starts to solidify and run a fork across it to form crystals.
Return the pan to the freezer for half an hour to 45 minutes and run the fork across it again to keep it snowy.
Repeat this process until the sorbet is the consistency you want and serve.
You can also use fresh or canned fruits that have been run through the blender. Fresh fruit will probably need extra juice so keep a container of juice on hand if using fresh fruit.
One of my favourite sorbets is to take a large chilled can of cling peaches and the canning liquid it comes in and liquefy it in the blender. Then add a can full of chilled champagne (the $3.00 a bottle kind works just fine) and stir it gently so as not to release the bubbles in the champagne.
Put it in the pan and make the sorbet as instructed. This recipe doesn't do well in an ice cream maker because the constant churning of the maker releases all the bubbles in the champange. It still tastes great, but you lose the sparkle you'd have if you make it by hand.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: how to make sour cream at home?????? NEXT: NONE
Kitty said: Yes.how to make sorbet?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make sorbet?),it will help you,my kids.
Answers:
Sorbets don't always have to be made directly from fruit. This Champagne sorbet is bright and tangy and goes very well as an accompaniment to sweet fruit. You'll need an ice cream maker to make this recipe. Makes about 4 c.
Ingredients:
1/2 bottle decent-quality Champagne or sparkling wine
2/3 c. sugar
1/2 c. water
1 egg white
Thank goodness mangoes have come into more common use these days - no other fruit evokes the tropics quite like the mango. Try this sorbet and see. Makes 6 c.
Ingredients:
3 c. sugar
3 c. water
4 ripe mangoes (about 3 1/2 lbs.)
3 tbsp. lime juice - freshly squeezed
Steps:
1. Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.
2. Wash and dry the mangoes.
3. Remove the two flat sides of each mango with a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible. The mango flesh should be in two large pieces.
4. Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.
5. Put all the mango flesh in a blender.
6. Take 1 c. cooled syrup and add to the blender. Add the lime juice and puree until smooth.
7. Freeze the mango puree in an ice cream maker.
8. Freeze the sorbet at least 6 hours, or until frozen hard.
Tips:
If you don't have an ice cream maker, you can put the sorbet mixture into a freezer-safe covered container and "still freeze" it. Stir every half-hour or so to keep it from freezing into a solid block.
Steps:
1. Make sure the Champagne or sparkling wine is well-chilled.
2. Heat the sugar and water together in a large nonreactive saucepan until the water simmers. Shut off the heat and let cool completely.
3. Meanwhile, open the Champagne. Pour half the bottle into a medium bowl and place in the freezer for about 15 to 20 minutes. This recipe works best if the Champagne is as cold as possible without freezing.
4. When the syrup has cooled completely and no traces of warmth remain, gently pour the Champagne into the syrup and stir until the syrup is mostly blended in. Because of the temperature difference, the two won't blend completely. Don't worry about this.
5. Pour the mixture inside the ice cream maker and process according to the manufacturer's directions.
6. Remove the mixture when it's frozen but still soft.
7. Beat the egg white to soft peaks and fold it into the sorbet.
8. Cover and freeze the sorbet until needed.
Tips:
Sparkling wine comes in all quality levels. Use one for this recipe that's at least of fair quality. The general rule is to use a wine that you also enjoy drinking.
Warnings:
Note that this recipe contains uncooked egg white. If you're concerned about the slight risk of salmonella contamination, choose another recipe - or leave out the egg white, which will change the texture.
Other Answers:
no idea
i think it just frozen fruit
If you don't have an ice cream maker, almost any sorbet recipe will also work with a rectangular, preferably glass, cake or lasagna pan.
The simplest sorbet is just to use the pre-chilled juice or nectar of your favourite fruit and put it into the pan. Put it into the freezer until it just starts to solidify and run a fork across it to form crystals.
Return the pan to the freezer for half an hour to 45 minutes and run the fork across it again to keep it snowy.
Repeat this process until the sorbet is the consistency you want and serve.
You can also use fresh or canned fruits that have been run through the blender. Fresh fruit will probably need extra juice so keep a container of juice on hand if using fresh fruit.
One of my favourite sorbets is to take a large chilled can of cling peaches and the canning liquid it comes in and liquefy it in the blender. Then add a can full of chilled champagne (the $3.00 a bottle kind works just fine) and stir it gently so as not to release the bubbles in the champagne.
Put it in the pan and make the sorbet as instructed. This recipe doesn't do well in an ice cream maker because the constant churning of the maker releases all the bubbles in the champange. It still tastes great, but you lose the sparkle you'd have if you make it by hand.
correctness,It's Non-profit and only for informational purposes.
PRE: how to make sour cream at home?????? NEXT: NONE
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