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Sorbetto
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I've always believed that making ice cream at home without an ice cream maker was an easy but boring endeavor requiring manual intervention every 10 minutes or so, and never bothered to try.
A few weeks ago, my mother-in-law made an excellent apple ice cream, I asked for the recipe and found out that it was so easy even a lazy person like me could do it. Since then I've made some kind of sorbetto at least twice a week.
Recipe
Blackberry jam sorbetto blended and ready for the freezer.
Choose your ingredients in the list below. Dice any solid fruit and blend it in a bowl using a stick blender. Add the sugar (or syrup), water and any liquid ingredient, continue mixing with the stick blender, until uniform.
Blackberry jam sorbetto after 2 hours in the freezer.
Put in in a freezer-safe container and leave in the freezer for a couple of hours. Take the container from the freezer; it should have started to freeze near the walls, mix with a fork, return to the freezer. Repeat every hour or so, until frozen through.
Blackberry jam sorbetto after some 6 hours.
It will be ready in about 5-6 hours. If not eaten soon you may have to shave it again with a fork.
It can be served in a champagne flûte as a light dessert (or between courses) after a rich dinner, or in an ice cream cup as a regular dessert or snack.
Ingredients
For 5-8 people; will fit in a 500 g supermarket ice cream tub (but weight a bit more, since there is much less air; one tub i weighted was exactly 666 g).
Note: I use caster sugar and add it directly to the mix; with regular sugar it may be better to prepare a syrup by mixing it with the (cool) water or liquid ingredients.
The apples used are mid sized (about 140g diced) and quite sweet, such as golden delicious.
Apple
The original recipe from my mother in law (except that she adds cream after a couple hours in the freezer, to get an ice cream).
- 2 apples
- 1 cup (200 g) sugar
- 1 cup water
Canned peaches
I love cool tea sweetened with the syrup from canned peaches, so I had some peaches to use. This is a recipe that works well in spring, when it starts to be warm, but there are still few fruits in season. Interesting also with a bit of polish honey liquor.
- 1 cup water
- 1/2 cup (100 g) sugar
- 1 can peaches in syrup
- 1 apple
Citrus juice
Tested with grapefruit, lemon and orange. With lemon it has a strong lemon taste, quite more intense than commercial lemon sorbetto; sprinkled with a bit of licorice liqueur it managed to cover the licorice taste.
- 1 cup citrus juice
- 1 apple
- 1 cup (200 g) sugar
- 1/2 cup water
Or as an alternative, tested with orange but a bit too sweet.
- 200 ml citrus juice
- 250 g sugar
- 100 ml water
Rigoni fruit preserve
Rigoni is an italian brand of fruit preserves made with fruit and apple extract (an honey-like paste, mostly made of fructose) with a stronger fruit taste than most jams.
This is an alternative expecially to fresh berries, which tend to be rather expensive when bought at a supermarket.
The result was a bit too sweet, I will try to use a bit less sugar (and hope it will still form the correct texture) and update the article.
- 110 g rigoni fruit preserve
- 100 g sugar
- 1 cup water
Regular Jam
Blackberry jam sorbetto.
As above, using regular jam.
Tried with a blackberry jam with 45 g fruit and 61 g total sugar in 100 g of jam.
- 1 apple
- 200 g jam
- 200 ml water
Melons
Watermelon sorbetto.
If the melon pulp is very watery:
- 400 g diced watermelon
- 200 g sugar
If otherwise the pulp ends up being more firm you can add some water; these quantities fit in a 750g commercial ice cream tub.
- 500 g muskmelon
- 200 g sugar
- 200 ml water
Or, to add a bit more pattern, with an apple:
- 200 g muskmelon
- 1 apple
- 100 g sugar
- 100 ml water
Azuki
This use the azuki paste recipe from Just Hungry.
- 240 g (a bit less than a cup) Not-so-sweet Tsubu-an
- 200 ml water
Peaches
- 200 g diced peaches (ripe to overripe)
- 90 g sugar
- 90 ml water
