Fruit or Water Ices

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ices fall into two categories; those that are stirred very little (granités), and those that are stirred frequently or churned (sorbets). An equally important element in an ice mix is the sugar content, because sugar lowers the freezing point of water (without sugar, water molecules would join to form a solid mass of ice). The general ingredients for granités and sorbets are sugar, water, and lemon juice for acidity (optional)—plus fruit purée, fruit juice, liqueur, wine, spirits, brewed tea, coffee, or an herbal infusion.