Francisco Migoya

The Classic Sorbet Method (also used for sherbets)

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
This is the simplest and most straightforward method for making sorbets and sherbets; it is also the most widely used when there are limited resources and equipment. The results can be just as good as with modern methods, but the margin of error and the care these items require is higher since they are less stable and more susceptible to temperature changes.
The Classic Sorbet Method is as Follows:
  1. Place the main liquid, which is the flavor of your sorbet, in a stainless-steel bowl. This main liquid should be free of solid particles and previously strained through a fine-mesh sieve. It can be a fruit or vegetable juice, purée, infused liquid, or wine. In the case of a sherbet, it can be a dairy product, such as milk, buttermilk, or yogurt, which can also be flavored.
  2. If the main liquid was refrigerated, temper it to 20°C/68°F; this will give you an accurate reading on a refractometer. Colder or warmer liquids will not provide an accurate reading. To temper the main liquid, place the bowl in a larger bowl that is filled halfway with water at 40°C/104°F. Stir until the main liquid reaches 20°C/68°F.
  3. Pour in some simple syrup that is at 20°C/68°F as well and combine with a whisk. The simple syrup amount should be the equivalent of 20 percent of the weight of the main liquid.
  4. Take a reading with the refractometer. If the refractometer reads below 25° Brix, add more simple syrup. If you have gone above the desired Brix level, simply add more of the main liquid. Acidic or bitter liquids will require more simple syrup than “sweeter” ones, unless a more savory result is desired. Once the desired degrees Brix is reached, the sorbet or sherbet base can be refrigerated, up to 3 days in most cases, or churned.
  5. Churn the sorbet base and transfer to a –10°C/14°F freezer.
  6. Let the sorbet harden in the freezer for 2 to 4 hours before serving. Reserve for service.