Just got a sorbet maker (Cuisinart ICE-20R) and getting ready to do my first experiments in sorbet making. (I'm lactose intolerant so it probably won't be used much as an ice cream maker, but I'll probably do other non-dairy frozen desserts).
A lemon sorbet seems like a logical thing to do. I'll probably add a significant proportion of ginger, though. Sounds like the process is fairly straightforward.
One thing about which I wonder is about simple syrup. Sure, I know how easy it is to make. But, as it so happens, I bought a whole gallon of "blending syrup" at a local "food wholesaler" which also sells retail. Was quite inexpensive and it sounded like a useful thing to have for experiments, including flavoured syrups.
Here's the list of ingredients: glucose-fructose, water, glucose, citric acid, sodium benzoate, acetylated monoglycerides. Sure, a far cry from a well-crafted simple syrup made with pure organic sugar. But it doesn't sound that bad either. If I understand correctly, we're talking about "sugar, water, sugar, fruit acid, preservative, emulsifier."
But I don't know much about sorbet making and I'm wondering if any of this might have a negative effect on the finished product. As I don't really perceive any health issue from this, I'll probably just try it but in case somebody had insight to share on this, I thought I'd throw it out there.
And, yes, I do plan on using homemade syrup at a later point, including flavoured syrup made with high-quality sugar and filtered water. But as I'm getting started, I'll probably make a number of test batches so using store-bought syrup seems convenient as a shortcut.
Apart from this syrup issue, I'd appreciate any sorbet making advice or insight.
Thanks a lot!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...