It's ice cream making time @ BITC and we've been churning out different types of cool dessert the past few weeks. Me shall start blogging about Sorbet which is basically a cream-less ice cream. I reckon they didn't wanna sound oxymoronic and so some smart Alec came up with the name, Sorbet. *no true story, just my theory.
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| Orange Sorbet |
Anyway Sorbets are mainly made up of sugar syrup and fruit juice/ puree. Honestly, I'm no fan of Sorbets but I liked how refreshing it was, especially after all the ice cream making (which I would blog about later).
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| Photographing Sorbets are a challenge |
It's really simple to make Sorbet, especially with a good trusty commercial ice cream maker. I reckon the most troublesome part would be whipping up the 30˚ Baume syrup. 30˚ Baume syrup is basically a thicker sugar syrup which consist of mainly 4 part sugar and 3 part water, however we cheated and added glucose to thicken up the syrup. Once the sugar syrup is done, mix it with the fruit pure/ juice and wha la! you get your sorbet! :)
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| Lemon Sorbet |
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| That's all folks :) |
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