Home Ec for Everyone by Sharon Bowers

Author:Sharon Bowers
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2021-04-15T00:00:00+00:00

#56 How to Make Sorbet in a Bag

This method relies on the same science as the ice cream ball (see “Machine-Made: Ice Cream Makers,” facing page), that is, the chemical reaction between rock salt and ice that quickly freezes the ingredients. The technique is so simple that kids can do it, and the time involved from start to finish is about 10 minutes.

Sorbet made this way tends to be icier, rather than smooth, and features more crunchy crystals, like an Italian ice. Go super simple with bottled fruit juice, or amp it up by pureeing and straining fresh fruit and adding special touches like citrus zest or finely chopped herbs. To make 1¼ cups of sorbet, try this technique.

1 Pour 1 cup fruit juice or puree into a sturdy, quart-size zip-top bag and seal tightly. Don’t completely fill the bag; you need room for expansion. Note: Adding alcohol changes the freezing point so it will result in a softer, less dense texture; this is a recipe that works best without any add-ins.

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