Sherbet vs. Sorbet

A while ago, Regina, who runs specialtycakecreations.com, which is a great blog that I recommend you visit and read, asked me what the difference was between a sherbet and sorbet. The answer is both a sherbet and sorbet are both ices (completely different from ice cream). They are both made of a fruit puree and simple syrup. However, a sherbet contains dairy to give it a rich flavor and creamy texture, while a sorbet does not. A sorbet also has an icier texture and is considered refreshing and tart. The tartness comes from an acidic ingredient, in this case, fresh lemon juice. 
When making a sherbet or sorbet, it is important to consider sugar density. This is measured by chemistry gadgets, either a hydrometer (baume) or refractometer (brix). Now, I won't go on about the measurements because chances are you don't have either of these in your kitchen at home. But, I will mention the egg method. After adding the simple syrup to the fruit puree, a clean egg can be placed in the mixture. If the egg floats to the top, revealing about a nickel sized surface, then the sugar density is   enough to not make the ice too soft or icy. If the size is smaller, it needs more simple syrup because it is not sweet enough. If it is larger, add more fruit puree because it is too sweet. The egg method can work in need, but is not very reliable because as eggs get older, they develop air pockets, which will cause them to float more than they would if they were fresh. So, unless you ensure a fresh egg is being used, the sugar density measurement may be off. 
On another note, if a juice or other liquid is used in place of a thick fruit puree, the sherbet or sorbet will form ice crystals. The only way to prevent this is by using an ice cream stabilizer. 
Sorbets are my favorite dessert. They are non-fat, and considered healthy by some, but contain a large amount of sugar. So I guess it's a little bit of good and bad. Either way, it's delicious.

Coconut Sherbet

Ingredients:
10 oz. simple syrup 
16 oz. fruit puree
4 oz. milk or heavy cream

Procedure:
1. Whisk together simple syrup, fruit puree, and milk or cream. 
2. Churn in an ice cream machine for about 5 minutes or until sorbet extracts at a soft serve consistency. 
3. Place in freezer to evenly harden. 

Raspberry Sorbet

Ingredients:
16 oz. fruit puree
10 oz. simple syrup
a few drops fresh lemon juice

Procedure:
1. Whisk together fruit puree, simple syrup, and lemon juice.
*the more lemon juice, the more tart the sorbet will become
2. Churn in an ice cream machine for about 5 minutes or until sorbet extracts at a soft serve consistency.
3. Place in freezer to evenly harden. 

2 comments

  1. Thank you for the sweet shout out Jessica <3
    I just saw it in my analytics. Thank you also for explaining the differences to me. I feel so much smarter now ;)

    ReplyDelete

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Maira Gall