Sorbet question
#1
Original Poster
Join Date: May 2007
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Sorbet question
I'm planning a light, summer menu for having some friends over, and decided to do a ginger sorbet for dessert. I tested a ginger sorbet recipe yesterday that came out on the right track but is too cloyingly sweet. If I cut the sugar in half will it still have the appropriate sorbet texture?
The recipe called for lemon zest and juice which brightened it and balanced the ginger but it wasn't enough to balance the sugar. I want it to be light and refreshing.
The recipe called for lemon zest and juice which brightened it and balanced the ginger but it wasn't enough to balance the sugar. I want it to be light and refreshing.
#2
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Half the sugar is going to make the sorbet too icy. You could try HFCS instead of caster sugar, though, as it helps inhibit ice crystals.
(Or, if the whole thing's too sweet, find a fruit for the ginger to piggy-back on, like rhubarb, whose sheer tartness might help anyway...)
(Or, if the whole thing's too sweet, find a fruit for the ginger to piggy-back on, like rhubarb, whose sheer tartness might help anyway...)
#3
Join Date: Nov 2011
Location: California
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Lemon ginger sorbet from Cooking Light
#6
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Liquid glucose, if you can get it. Or possibly agave syrup, c but not sure on the proportions.
Or try something like pear and ginger. Quite a subtle flavour and sweetness, but a decent amount of fibre for texture.
Or try something like pear and ginger. Quite a subtle flavour and sweetness, but a decent amount of fibre for texture.
#9
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Definitely not honey, unless you want it to taste like honey. I vote for the agave. You might also play around with a little champagne to dry it out. That will affect iciness, though, I think.
#10
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Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?
#11
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Oh, champagne did cross my mind. Maybe the bubbles would help keep the texture light. I could try replacing some or all of the water with champagne.
Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?
Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?
#13
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Oh, champagne did cross my mind. Maybe the bubbles would help keep the texture light. I could try replacing some or all of the water with champagne.
Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?
Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?