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Foolproof Sorbet

Pink Grapefruit and Blood Orange Sorbet

Pink Grapefruit and Blood Orange Sorbet

By Jennifer Armentrout, editor

April 6th, 2011

At Fine Cooking, we love to share the little tips and tricks that are the secrets to the success of a recipe or technique. So when I saw a post on the blog Zoe Bakes about an easy way to make sure any sorbet mixture freezes up smooth and not too icy, I knew I had to pass it along.

The texture of a sorbet is governed by its sugar concentration. Professional pastry chefs use a tool called a refractometer to measure that concentration, but there's something in just about everyone's fridge that home cooks can use instead. Visit Zoe Bakes to find out what that is.

posted in: Blogs, dessert, summer, sorbet
Comments (5)

llf writes: The way this works has to do with the density of the sorbet mixture compared to the egg. As sugar is added, the density of the sorbet mixture rises. The egg's density is constant. At the point where the egg just floats, the proportion of the sugar must be just right to produce a smooth sorbet. Posted: 9:25 pm on June 16th

CulinaryEscapee writes: With 2 tween-age grandchildren coming for the hottest month of the summer, Zoe Bakes' tip will be very handy. Now I can have another way to use the papaya, Myer lemons, Persian limes, and mangoes festooning my trees. I love to know why things work as well as what works. Does anyone know why this egg trick works?
Posted: 4:43 pm on June 7th

VeggieCarrie writes: Great tip! Any suggestions for what could be used instead of an egg? No eggs in our house. Posted: 12:48 pm on June 7th

MonicaMatheny writes: What a simple, helpful tip! This makes me want to make this a summer of sorbets--changing the flavor as different fruits are in season. I'm getting out my ice cream freezer tonight. Posted: 5:48 am on June 7th

ozfoodie writes: I love reading my fine cooking newsletters. Thankyou for putting me onto Zoe Bakes. The solution for smooth sorbets
is fantastic!. Love reading all the hints. Tks.





Posted: 5:34 am on June 7th

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