Orange Sorbet Recipe (2024)

FAQs

What is orange sorbet made of? ›

Easy Homemade Orange Sorbet Recipe

Combine sugar and water into a sauce pan over medium heat until the sugar is completely dissolved to form a simple syrup. Remove the simple syrup from the heat and allow to cool completely. Add the simple syrup to the orange juice into a bowl and stir thoroughly.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

Sherbet and sorbet are both fruity frozen treats whose names are often incorrectly used interchangeably. The main difference? Sherbet contains dairy while sorbet has no dairy.

"If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds. Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content.

The Master Ratio

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

In fact, the biggest difference between sorbet and Italian ice may be their origin. Italian ice is the Italian version of creamy dairy-free ice while sorbet is of French origin. In addition, sorbets often contain liquor flavors while Italian ices do not generally contain alcohol but may compliment it well.

Does sorbet have eggs? ›

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

Sorbets are water-based and made with fruit, fruit juice, fruit flavours and sugar. This summer favourite contains no fat but has a higher sugar percentage compared to its freezer family members, ice cream and gelato.

Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

For those who need dairy- or gluten-free dessert options, or who cannot eat eggs or nuts, sorbet may be a suitable option. In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit.

Usually flavored with citrus juice, such as lime or orange, sherbets are leaner than ice cream, at 1% to 2% butterfat. But the juice can make the sugar content soar to nearly 26 grams for a half-cup serving. This gives you almost 34 carbs and 141 calories.

With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream. This makes it a great choice for those watching their calorie intake or trying to maintain a healthier lifestyle.