All About Cooking - Sorbet Syrup

Sorbet Syrup

Sorbets have almost gone out of fashion outside the more traditional European restaurants, yet they are a great way to have a 'rest' between courses at a dinner party.

They have another function too. If you have served a course that is very spicy, that is to be followed by one that is not, a sorbet is a terrific way to freshed the palate and bring your taste buds down from the spicy high they happen to be on.

Sorbets are very easy to make - much easier than ice cream. All you really need is the basic syrup, some flavouring such as fruit juice, and a freezer.

Here's how to make the syrup for a lemon sorbet:

Ingredients

200g (8oz) sugar
500ml (1 pt) water
2 lemons
1 egg white, lightly beaten

Method
Bring the sugar, water and peeled zest of the lemons to a boil and keep at a rolling boil for 3 minutes. Remove from the heat and allow to cool. Test your syrup by wetting finger and thumb and pinching a small amount of the mix between them. Now separate them and a short thread should be formed between the two.

DON'T try this while the mix is still hot.

Now add the juice of the lemons, stir, strain, transfer to a freezing container and put the mixture into the freezer for 30 minutes.

At the end of that time, whisk in the egg white and return to the freezer. Your sorbet will be ready when it's completely frozen.

First published on Qassia

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