What is Sorbet?
Sorbet is essentially a non-dairy frozen dessert, often (but not always) made from fruit puree or fruit juice.
How to Balance Sugar Levels in a Sorbet
The most tricky part when making sorbet is balancing the sugar levels of your sorbet base. Regardless of how your base tastes, it must have the right sugar content to freeze correctly. If the sugar content is off, your sorbet will either refuse to freeze completely or freeze too hard. Fortunately, the sugar content of a liquid affects the buoyancy of objects floated in it.
Chefs who make a lot of sorbets use a little floating device called a Baume meter to measure the sugar content of a sorbet base. But you don’t have to buy one. A raw egg in the shell will work just as well. Just remember to thoroughly wash the egg first, and be very gentle with it. If it breaks, you’ll have to throw out the sorbet base and start over. Float the egg in your base, adding simple syrup to make it float more and plain water to make it float less. You’re looking for the diameter of the egg showing above the surface to be between that of a dime and a nickel.
There are sorbet recipes that include standardized ingredient amounts that will give you a decent sorbet every time. However, balancing sorbet sugar levels yourself will result in a better dessert, as fruit varies in its sugar content from harvest to harvest.
Other Sorbet Tips
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