Sorbet is one of the easiest things you can make. It’s true! There’s no mixing cream and eggs, and doing all of those ice creamy type things. It’s pretty much just your main ingredient--the star of the sorbet, and most likely some sugar or other sweetener, and usually a touch of lemon juice. Most often, we see sweet fruit sorbets (Or chocolate--chocolate’s good too!), which are a nice alternative to ice creams, gelatos and sherbets. Sorbet doesn’t have cream or fats in it, so if you’re looking to have a frozen dessert without dairy or fat, sorbet is the way to go. It’s also a great dessert idea if you’ve got vegan friends.
Sorbet is smooth, unlike a slush or granita--those have a more chunky or icy texture. They can be sweet--but also savory. Typically, a savory sorbet would be served between courses for a palate cleanser. Some that I’ve seen are tomato, beet, roasted red pepper, and fresh green pea sorbet--but I’m sure there are tons more. In some cases, a bit of alcohol is added to a sorbet to keep it smooth and prevent a hard chunk of ice. Which brings me to…
Sorbets made with alcohol. Think frozen cocktails! What about a Bloody Mary sorbet as a savory choice? Have fun and experiment!
My favorite cider is Woodchuck, made right next door to me, in Vermont. It’s clean, crisp, slightly sweet--and refreshing, and just look at the flavors they have! When Heather and I started Scoopapalooza, I knew right away that I’d make a sorbet with their cider. It’s local, right? Vermont and New Hampshire are small, so Woodchuck doesn’t have to travel very far to get to me. Nice!
Like I said, this is ridiculously easy to make. Three ingredients, that’s it! I figured since the cider is slightly sweet, it didn’t need much sugar, so I kept that pretty light. Add a touch of lemon juice as a contrast to the sweet, and you’re done. Well, you still have to freeze it, obviously. But that’s not hands on work, so there’s more simplicity.
Woodchuck Draft Cider Sorbet
2 (12 oz) bottles of ice cold Woodchuck Cider
2 tbsp sugar (If you've got superfine or castor sugar, it's especially good here for dissolving quickly.)
1 tbsp lemon juice
-In a medium bowl, whisk the cider, sugar and lemon juice.
NOTE: When you add the sugar to the cider, it'll foam up a bit. Don't worry, it won't turn into Bob the Blob and take over your kitchen. Though, that may be kinda fun, yes? He’s cute!
-Whisk all of this until the sugar is completely dissolved. Taste at this point to see if you need to adjust the sweetness.
-If you don't think it's cold enough, refrigerate it for a couple of hours. If it's nice and cold, go ahead and freeze according to manufacturers instructions for your ice cream maker.
This took 35-40 minutes to get really good and sorbet-ish in my ice cream maker.
*Transfer sorbet to a container with a tight fitting lid, and pop it in the freezer to firm up a bit more. As with any homemade frozen dessert like this or ice cream, it'll need that extra time to set, or it'll be like soft serve ice cream.
If you don’t have an ice cream maker, just whisk it all together, pour it into a shallow container and freeze. After it’s frozen, break it up into chunks and toss them into the food processor or blender till it’s smooth-but work quickly to prevent too much melting.
Store any leftovers in a container in the freezer.
- This is so cold and refreshing--and more importantly, mouthwatering!
- It’s a great light dessert after a cookout, while sitting on the deck and chilling out.
- Super easy to make, so make a lot and have a party! But please do keep in mind that it has alcohol in it. So be aware and remember the saying: friends don’t let friends have too much sorbet and drive. ;)