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Sorbet-- without an Ice Cream Machine...Take 3

Saturday, August 19, 2017 21:05

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Ages ago, I posted articles about making sorbet without a machine. (DIY Sorbet without a Machine and DIY Sorbet Redux) and I stand by those recipes, but have to amend them to include one machine that I’ve come to find indispensable in my kitchen: my Blendtec blender.

I’m not one to splurge on expensive appliances. Especially since I don’t have counter space. I live in an apartment and my kitchen was once, in its youth, a bedroom. My kitchen not only has zero counter space, but zero cabinetry. My pantry is a refurbished bedroom closet and my only storage space are some open-faced shelves, rubber-maid tubs, a lop-sided island, and the top of my fridge. I would LOVE an ice cream maker– but to purchase a one-hit wonder, in my kitchen? Not plausible. My most expensive appliances, aside from the fridge, are an Omega Juicer and my most recent acquisition, the Blendtec.

The Omega Juicer is, this past March, 8 years old and, knock wood, is going strong. It was an anniversary gift hubby and I got for ourselves and while it is primarily our juicer, it also is great for making purees, nut butter, and, we recently discovered, pasta. We got the juicer, marking not only our commitment to each other, but to our health. This year, as we decided to further that commitment to health, we delved Dr. Fuhrman’s The End to Diabetes and Eat to Live, he suggested a high-powered blender. I’ve always wanted a professional grade, high-powered blender, but couldn’t see spending

$400 on what I thought was another one-hit wonder. In Fuhrman’s books, he discussed that getting velvety purees– for dressings and smoothies– was only possible with a high-powered blender. Then I found one online at half the cost. The same happened with the Juicer.

The real cincher with the Blendtec, besides the cost and the reviews? It could grind grain and dried beans for flout– and it could make ice cream.

Sort of.

The Blendtec doesn’t freeze, but it aerates your mixture so it freezes evenly.

My last sorbet recipe had one flaw. If you didn’t eat the sorbet within a day or two, it froze into a solid block. Regardless of how much I whazzed up the mixture with the stick blender, the sorbet went from a perfect texture to rock hard in a matter of hours.

If you don’t have a Blendtec, you can try this with a regular blender, but you might have the same problem that I had with the stick blender.

Like with the past sorbet mixture, this is a process. But one of the great things about these recipes, you don’t need to babysit it. With the last recipe, every 30-40 minutes, it needed whazzing with the stick blender. This one is a 2 step process.

And it required, in addition to the blender, muffin tins.

Or ice-cube trays. But I found the muffin tin give me a little more control and is easier to work with. But, if you have some pliable ice-cube trays or even silicone chocolate molds then you can use those. If using silicone, then no need for liners. Whatever you do don’t spray the muffin tin with any kind of oil or non-stick spray.

If you use liners, use something that’s unbleached and BPH free. Because I went through about a hundred cupcake liners in the last week, I just ordered a mess of reusable silicone cupcake cups and a covered, freezer-proof baking pan.

Feel free to adapt the recipe, especially if this is for children or people who can’t tolerate alcohol. The alcohol helps the overall texture.

The basic ratio is:

4 cups fruit

1 cup simple syrup

juice 1 lemon

2 tbsp vodka

The process is:

Combine ingredients in blender, like you would a smoothie.
Pour into lined muffin tins and freeze, solid.
Remove frozen mixture from tins, discard muffin liners, blend again. If using a blendtec, use the ice-cream setting. Otherwise use the smoothie setting, or blend like you would a smoothie.
The mixture will loosen considerably. Simply pour it into an air-tight, freezer-proof container; glass is preferable so you don’t get any off flavors. Pop back in the freezer for at least 2 hours.

Blueberry Lavender Sorbet

1 cup honey
1 cup water
2 tsp food-grade lavender
4 cups fresh blueberries (you can use frozen, but allow them to thaw a bit; they’ll be easier to use)
Juice and zest of 1 lemon
2 tbsp vodka

Into a saucepan, combine honey, water, and lavender. Stir until honey is thoroughly combined and the liquid comes up to just below simmering.
Cover, turn off the heat, and allow to steep for 30 minutes before straining.
Into your blender (Blendtec or high-powered blender preferable), add blueberries, lavender simple syrup, lemon juice, and lemon zest. Whazz up using the smoothie setting (or highest setting on regular blender).
Pour mixture into your trays, (lined muffin tins, silicone cupcake cups, ice cube trays, etc; if using lined muffin tins, double-up the liners), and freeze til solid.
Once frozen, unmold frozen sorbet cups. Remove liners. Pop into blender. Add vodka and whazz up. If using Blendtec, use ice cream setting. If using conventional blender, use highest setting.
Pour mixture into an airtight, freezer-proof container (again glass is preferable) and pop back in the freezer for at least 2 hours.

Enjoy.

Canteloupe Thyme Sorbet

1 cup honey
1 cup water
4-5 sprigs fresh thyme (½ to 1 tsp dried thyme)
4 cups cantaloupe
zest of 1 lemon
juice of 1 large or 2 small limes
2 tbsp vodka

Into a saucepan, combine honey, water, and thyme. Stir until honey is thoroughly combined and the liquid comes up to just below simmering.
Cover, turn off the heat, and allow to steep for 30 minutes before straining.
Into your blender (Blendtec or high-powered blender preferable), add cantaloupe, thyme simple syrup, lime juice, and lemon zest. Whazz up using the smoothie setting (or highest setting on regular blender).
Pour mixture into your trays, (lined muffin tins, silicone cupcake cups, ice cube trays, etc; if using lined muffin tins, double-up the liners), and freeze til solid.
Once frozen, unmold frozen sorbet cups. Remove liners. Pop into blender. Add vodka and whazz up. If using Blendtec, use ice cream setting. If using conventional blender, use highest setting.
Pour mixture into an airtight, freezer-proof container (again glass is preferable) and pop back in the freezer for at least 2 hours.

A few other blends to try….

Melon, Nectarine, Chili Sorbet

1 cup honey
1 cup water
4-5 sprigs fresh thyme (½ to 1 tsp dried thyme)– you can use lemon thyme or fresh mint instead
2 cups cantaloupe
2 cups watermelon
1 large nectarine, pit removed
½-1 jalapeno or 2-3 tbsp of your favorite chile jam (provided it has no onion or garlic)
juice and zest of 1 lemon
juice of 1 small lime
2 tbsp vodka

Into a saucepan, combine honey, water, and herbs. Stir until honey is thoroughly combined and the liquid comes up to just below simmering.
Cover, turn off the heat, and allow to steep for 30 minutes before straining.
Into your blender (Blendtec or high-powered blender preferable), add fruit, simple syrup, citrus juice, and zest. Whazz up using the smoothie setting (or highest setting on regular blender).
Pour mixture into your trays, (lined muffin tins, silicone cupcake cups, ice cube trays, etc; if using lined muffin tins, double-up the liners), and freeze til solid.
Once frozen, unmold frozen sorbet cups. Remove liners. Pop into blender. Add vodka and whazz up. If using Blendtec, use ice cream setting. If using conventional blender, use highest setting.
Pour mixture into an airtight, freezer-proof container (again glass is preferable) and pop back in the freezer for at least 2 hours.

Chili Raspberry Watermelon Sorbet

1 cup honey
1 cup water
2 cups watermelon
2 cups raspberries
juice and zest 1 lemon
2 tbsp vodka
¼ cup pepper jam (again, don’t use one with garlic or onion)

Follow the same procedure as with other sorbet blends

Make simple syrup.
Whazz up fruit and syrup.
Freeze in muffin tins.
Add vodka and rewhazz.
Refreeze– and enjoy.

I’ll experiment with some frozen custards and frozen yogurt and update those in the next few weeks.

Source: http://www.green-and-growing.com/2017/08/sorbet-without-ice-cream-machinetake-3.html

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