I’ve always wondered about the difference between sorbet and sherbet. In my head, I can never keep them straight. Luckily, a quick Google search revealed that sherbet can contain dairy-based products, while sorbet is water based; making it great for those with a dairy intolerance. This trait gives sorbet a much more delicate consistency, almost similar to Italian Ice. Lending itself to punchier flavors, like citrus and other sour fruits.
In my own experience, sorbet is the ice cream that vendors sell along the beach back home in Puerto Rico. You could hear the chime of the bells attached to the cart from miles away as he pushed it through the sunbaked sand. Once you fished the change out of your pocket, the critical decision had to be made: coconut, passion fruit, or guava? More often than not, I would end up drinking what was left of my sorbet as the heat melted it into a puddle at the bottom of the cup. Regardless, it was a delicious, light, and refreshing snack on those hot summer days, perfect for the sand and sea or poolside.
The best part about sorbet is combining flavors – though I mentioned the more sour fruits, combining those flavors with more mellow tones like vanilla balances the sorbet out (and creates delicious flavors!). So get creative!
I know not everyone has an ice cream machine, so watch this video for a delicious, ice-cream-machine-less sorbet recipe! If you want to watch out for your sugar amounts, add to taste. Remember that fruits come with a lot of natural sugar! And another quick tip: chill all of your ice cream serving bowls or cups before you serve. You don’t have to worry about the sun in your kitchen, but it definitely keeps it cooler for longer!
-AmandaShare on Social Media