Fruit Sorbets


The late great Jane Grigson has a method for making sorbets which I use a lot. She draws a distinction between granitas and sorbets, the former being the frozen fruit and syrup alone, and the latter being improved by the addition of beaten egg white. You basically make a puree of your chosen fruit, and add sugar syrup to taste (made by boiling together sugar and water) - not too sweet. Then you place this mixture in a shallowtray in your deep freeze, and stir every half an hour or so for 2-3 hours, until you have a thick mush of iced granules. This is the granita stage; you can leave it another hour and it will be a little firmer and ready to


1.0 servings


Friday, February 12, 2010 - 2:36am



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