Fruit Sorbets At A Glance Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
No ingredients,
Directions:
:Fruit Preparation to Yield Sugar Lemon Alcohol
2 Cups Puree or Juice Juice
: ----- ----- ------------
:Apple Use 2 cups cider. 3/4 c 2 tbs 1 tbs vodka,
plus rum or
1 tbs apple brandy
:
:Blueberry Puree 2 cups berries 1 cup 2 tbs 1 tbs vodka
with cup cold water
until smooth.
:
:Grapefruit, Grate 2 tsp zest from 1 cup None 1 tbs vodka
:red two large grapefruit; plus
combine with 1 cups 1 tbs
fresh-squeezed juice
and cup cold water.
:
:Lemon Grate 2 tsp zest from 1 None 1 tbs vodka
three large lemons; cups
combine with cup
fresh-squeezed juice
and 1 cups cold water.
:
:Mango Peel and pit three 3/4 c 2 tbs 1 tbs vodka
medium mangoes. Puree plus
flesh with cup cold 1 tbs
water until smooth.
:
:Orange Grate 2 tsp zest from 1 cup 1 tbs 1 tbs vodka
five large oranges; minus or
combine with 2 cups 1 tbs orange brandy
fresh-squeezed juice.
:
:Peach Peel and pit six medium 1 cup 2 tbs 1 tbs vodka
peaches. Puree flesh minus or
with cup cold water 1 tbs peach brandy
until smooth.
:
:Pineapple Stem, peel, quarter, 3/4 c 1 tbs 1 tbs vodka
and core one small or rum
pineapple. Puree flesh
until smooth. Strain
out stringy fibers.
:
:Raspberry Puree three cups 1 cup 1 tbs 1 tbs vodka
:Blackberry berries with cup cold or
:Strawberry water until smooth, berry liqueur
Strain out seeds.
:
:Watermelon Peel and seed 2 pounds 1 cup 2 tbs 1 tbs vodka
fruit. Puree flesh minus or Campari
until smooth. 1 tbs
:
Sugar Content in Selected Fruits
The sugar content in fresh fruit differs according to the specific
variety (some apples are naturally sweeter than others) and ripeness
(ripe fruit contains more sugar than unripe fruit). Below is a list
of the average sugar content in some common fruits based on figures
in Harold McGees The Curious Cook. To make sorbets with fruits not
listed in the chart above, find a fruit in the chart with a
corresponding sugar level and acidity and replace one fruit with the
other.
: Apple 13% Mango 11%
: Apricot 9% Orange 11%
: Blackberry 8% Papaya 8%
: Blueberry 11% Peach 9%
: Cantaloupe 7% Pear 10%
: Cherry 14% Pineapple 13%
: Grapefruit 6% Plum 11%
: Honeydew 10% Raspberry 7%
: Lemon 2% Strawberry 7%
: Lime 1% Watermelon 9%
Cooks Illustrated August 1995
Submitted By DIANE LAZARUS On 6-19-95
Source from luhu.jp
2 Cups Puree or Juice Juice
: ----- ----- ------------
:Apple Use 2 cups cider. 3/4 c 2 tbs 1 tbs vodka,
plus rum or
1 tbs apple brandy
:
:Blueberry Puree 2 cups berries 1 cup 2 tbs 1 tbs vodka
with cup cold water
until smooth.
:
:Grapefruit, Grate 2 tsp zest from 1 cup None 1 tbs vodka
:red two large grapefruit; plus
combine with 1 cups 1 tbs
fresh-squeezed juice
and cup cold water.
:
:Lemon Grate 2 tsp zest from 1 None 1 tbs vodka
three large lemons; cups
combine with cup
fresh-squeezed juice
and 1 cups cold water.
:
:Mango Peel and pit three 3/4 c 2 tbs 1 tbs vodka
medium mangoes. Puree plus
flesh with cup cold 1 tbs
water until smooth.
:
:Orange Grate 2 tsp zest from 1 cup 1 tbs 1 tbs vodka
five large oranges; minus or
combine with 2 cups 1 tbs orange brandy
fresh-squeezed juice.
:
:Peach Peel and pit six medium 1 cup 2 tbs 1 tbs vodka
peaches. Puree flesh minus or
with cup cold water 1 tbs peach brandy
until smooth.
:
:Pineapple Stem, peel, quarter, 3/4 c 1 tbs 1 tbs vodka
and core one small or rum
pineapple. Puree flesh
until smooth. Strain
out stringy fibers.
:
:Raspberry Puree three cups 1 cup 1 tbs 1 tbs vodka
:Blackberry berries with cup cold or
:Strawberry water until smooth, berry liqueur
Strain out seeds.
:
:Watermelon Peel and seed 2 pounds 1 cup 2 tbs 1 tbs vodka
fruit. Puree flesh minus or Campari
until smooth. 1 tbs
:
Sugar Content in Selected Fruits
The sugar content in fresh fruit differs according to the specific
variety (some apples are naturally sweeter than others) and ripeness
(ripe fruit contains more sugar than unripe fruit). Below is a list
of the average sugar content in some common fruits based on figures
in Harold McGees The Curious Cook. To make sorbets with fruits not
listed in the chart above, find a fruit in the chart with a
corresponding sugar level and acidity and replace one fruit with the
other.
: Apple 13% Mango 11%
: Apricot 9% Orange 11%
: Blackberry 8% Papaya 8%
: Blueberry 11% Peach 9%
: Cantaloupe 7% Pear 10%
: Cherry 14% Pineapple 13%
: Grapefruit 6% Plum 11%
: Honeydew 10% Raspberry 7%
: Lemon 2% Strawberry 7%
: Lime 1% Watermelon 9%
Cooks Illustrated August 1995
Submitted By DIANE LAZARUS On 6-19-95
Source from luhu.jp