My new recipe for the weekend is sorbet. I made some up last night to Jamie Oliver’s recipe, which amounts to equal portions of sugar and water, simmered to form a syrup with all the sugar dissolved, and then some kind of flavouring added (freshly squeezed orange juice in my case). You then freeze it but stir it with a fork every half hour or so until reasonably set.
This creates a sweet, flavoured ice that is not too hard, as long as not servd straight from the freezer. However, I found it rather too sweet for my taste. I wonder if the sugar content can be drastically reduced while still reaching the same texture?
Some simple experiments should determine that – what I need now is an evening when I have nothing else on so I can keep stirring my different syrup mixes and see what the results are.
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