Sorbet Recipes

If you have never encountered Sorbet you may not know that they are known by several different names. Sorbet is the French name for what we traditionally in Britain call Iced Water. In Italy a sorbet is often called Granita, although Granita is usually make with larger pieces of ice. Across much of the middle East Iced Water is known as sherbet. Sherbert in some parts of the world means a fizzy confectionery, and in the UK it can also be slang for a beer! According to where you are in the world a sorbet type desserts may be referred to as a; Givré, Halo-halo, Ais kacang, Kakigōri, Kulfi or Spoom.

Welcome to our sorbet recipe page, this is just one of the desserts contained in the Kentish Recipe Directory. If you would like to share your own version of Sorbet or Iced Water with our users we would like to hear from you.

This is a perfect summer treat, light tasty and very refreshing during or after after a meal. It is also easy to make and can be left in the freezer until you are ready to use it. There are many different fruits you can use, Orange, Raspberry, Strawberry, Blackberry; but summer soft fruits seem to be the most common form of sorbet.

This method is basically a Lemon Water Ice recipe with an extra egg white added (there are many alternative methods so we'd recommend you look around and make some comparisons before you make a sorbet for the first time). This will make it firm but not frozen and allow it to be scooped out into dishes. Note it cannot be molded as with Lemon Water Ice.

Sorbet Preparation Time: 15 minutes
Sorbet Cooking Time:
5 minutes

By Patricia

Ingredients: Serves 4-6

750 ml water
200g white sugar
Rind and the juice of 3 large lemons
2 egg whites

Cooking Instructions:

  • Put the water, lemon rind and sugar into a saucepan, bringing slowly to the boil until the sugar has dissolved, reducing the heat simmer for 4-5 min. Allow to cool, and add the lemon juice.
  • Stir and pour into a container, put into the freezer until half frozen.
  • Place the egg whites into a mixing bowl and whisk until the mixture is firm and peaks form.
  • Whisk the half frozen mixture, fold in the egg whites and return to the freezer until firm.

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