Strawberry Sorbet with Mint (2 Ingredients, 5 Minutes!) Recipe - Rachel Cooks® (2024)

FAQs

Strawberry Sorbet with Mint (2 Ingredients, 5 Minutes!) Recipe - Rachel Cooks®? ›

All you do is mix frozen berries and fresh mint together in a high speed blender. Add just enough water to get things going, and there ya have it – strawberry sorbet! If it's not sweet enough for you, you can add a bit of your favorite sweetener, but I think it's absolutely perfect just the way it is.

A sorbet does not contain any dairy products and is more acidic, which results in tart flavors. Another difference between sorbet and ice cream is it is a sweet alternative for those with non-dairy* dietary needs or lifestyle preferences.

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.

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base.

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.

The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. 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.

Adding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture. You can freeze the water around it, but you can't freeze vodka.

The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.

Sorbet is a frozen dessert made up of just fruit purée (or fruit juice, like lemon juice) and sweetener (commonly sugar, simple syrup, or liqueur). While ice cream, gelato, and sherbet are dairy products, sorbet is dairy-free and therefore vegan.

Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk.

What ingredient totally differentiates ice cream from sorbet and sherbet? ›

Unlike sherbet, sorbet contains no dairy so it's a perfect dessert option for vegans. The U.S. Food and Drug Administration requires sherbet to contain between 1 and 2 percent milkfat. Ice cream must contain at least 10 percent. Everything between 2 and 10 percent is simply called a frozen dairy dessert.