Melinda Lee - Clear Channel, Los Angeles
Sorbet (pronounced sor-BAY) is the French word for sherbet - but it differs from what Americans mean by sherbet in that a sorbet does not contain milk or cream.
The Italians call it "sorbetto" - and, when the mixture is stirred occasionally as it freezes (instead of being made in an ice cream maker, or otherwise whipped during freezing) the coarse mixture of slushy, large ice crystals that results is called a "granita."
Sorbets and granitas are used as desserts, of course, or simple hot-afternoon refreshments, but they are also delightful palate-cleansers between rich courses in a formal dinner. When used that way, lighter ingredients are usually chosen, such as cucumber or grapefruit, and somewhat less sugar may be used.
I offer here a "Master Recipe" for making either sorbet or granita. It consists of a simple sugar syrup, and a listing of the amounts of fruits or vegetables that the syrup amount will sweeten (and soften) correctly to make one quart. Using less sugar can make the texture grainy - but using too much more may actually prevent freezing. Still, with these caveats in mind, the amount of sugar given can be varied to your taste, and according to the sweetness of the fruit or other principal ingredient, and for the intended use of the sorbet or granita. [See*Note below regarding the addition of alcoholic beverages.]
The techniques for both making sorbets and making granitas follow the "Master Recipe" - along with two suggestions for classic granitas. As always, these combinations are merely suggestions: let your imagination create something wonderful!
MAKES APPROXIMATELY ONE QUART
MASTER RECIPE:
2/3 cups, granulated sugar
2/3 cups, spring water
Heat sugar and water together in a saucepan until sugar is completely dissolved and mixture is clear. Refrigerate to CHILL THOROUGHLY.
Puree any of the following (amount of each item is sufficient for one quart of sorbet or granita). Refrigerate puree to CHILL THOROUGHLY before freezing.
4 cups, peeled ripe melon (such as honeydew, cantaloupe - any type)
juice of 1/2 -1 lemon or 1 lime (to taste)
OR 1-3 tablespoons, liqueur* to taste (Midori melon liqueur, for example)
AND/OR a pinch of cinnamon or nutmeg or other spice or herb
2 1/2 pints, fresh berries of your choice (seeded after pureeing if desired)
juice, spice or herb as above or liqueur* to taste such as Chambord, Grand Marnier or other
4 cups, peeled ripe mango or papaya or peaches; flavor as for melon
4 cucumbers - peeled, seeded; flavor with very finely chopped mint or other herb if desired
4 cooked and peeled beets flavor with orange zest or liqueur*,
and/or top with tiny dollop of sour cream
Optional: 1 egg white**
*Note: adding too much liqueur or other liquor (some people add vodka, brandy, tequila, etc.) can inhibit freezing; use these sparingly.
TO MAKE SORBET:
Chill sugar syrup, and chill pureed mixture (this pre-chilling will make a smooth sorbet). Blend the syrup into the puree and flavor/season as desired. Transfer mixture to ice cream maker, and freeze according to manufacturer's instructions.
**Note: If using egg white, add the egg white to the mixture when the sorbet is partially frozen (about halfway) then continue to freeze until firm.
TO MAKE GRANITA:
Combine cooled ingredients (the mixture need not be thoroughly chilled, as for sorbets) and pour the mixture into a 9-inch square or round metal (or freezer-proof) baking dish. Place the dish in the freezer for about 30 minutes, until mixture becomes slushy around the edges. With a fork, scrape and stir the mixture to break up the ice crystals. Continue freezing the mixture, scraping/stirring with a fork every 20 minutes or so, until the texture is consistent. This will take about 1 hour. Ice crystals will be large, mixture will be slushy.
TWO CLASSIC GRANITAS:
Dissolve 1/2 cup, sugar in 4 cups of hot fresh espresso or other coffee. Cool mixture, and proceed as above.
Lemon Granita:
Dissolve one cup of sugar in 2 cups of spring water. Add one cup, fresh-squeezed lemon juice, and 1 teaspoon, finely grated lemon zest (the yellow part of the peel). Cool mixture, and proceed as above.
TIP: Sorbets and granitas are pretty served in scooped out lemon, lime or orange shells, or in meringue or cookie cups, or chocolate cups. Shave a thin slice off the bottom of a round fruit, if using as a cup, so it won't tip over. They also look great in long-stemmed wine or martini glasses
For more recipes, tips and information - and to listen "live" to Melinda's show on KFI in Los Angeles, please click here to visit Melinda's web site!
