Sorbets

These are the most basic mixtures – a thin liquid, fruit juice or flavoured syrup, perhaps, sweetened to taste. As they contain no fat at all, they do need to be beaten fairly frequently as they freeze if they are to have a good texture. The best results are obtained with an ice cream churn or sorbetière. Hand-beaten sorbets can be made lighter and softer by folding in one or two stiffly whisked egg whites on the final beating. Sorbets made with wine, or generous quantities of alcohol, do not freeze solid, and have a softer texture. Serve straight from the freezer, as they melt quickly.