Sorbet
recipes

Sorbet contains no dairy: its base is water and fruit, whereas ice cream leans on milk and cream. That changes the whole balance, because without fat or protein the body has to come from the fruit itself and from the sugars.

Because it lacks dry extract. Fruit is 80 to 92 % water depending on which, and if you do not make up for it with sugars and a little stabiliser, all that water freezes and you get shaved ice. Our sorbets work with a POD of 17 and a PAC of −12: those two figures are what hold the texture.

In the churning. Sorbet is churned, and that continuous movement breaks the crystals as they form. Granita freezes almost at rest and looks for exactly the opposite: big crystals you can feel in the mouth.

You can, but then it is no longer a sorbet: condensed milk is a dairy product and turns it into an ice cream. It is a much-searched recipe and it works, but call it by its name, because the balance is a different one.

Most of them, but not all: a few fall outside. The ones that are vegan are marked one by one, so trust the Vegan filter above or the recipe page itself, and not the general rule. Watch out for outside recipes too: there are sorbets with whipped egg white or honey.

It works, and sometimes it is better: it is frozen at its point of ripeness. The only difference is that it releases more water on thawing, so blend, strain and weigh the pulp at the end, not before.

You can, but you have to make up for what the sugar was doing. In a sorbet, sugar is not only sweetness: it is structure and antifreeze. If you simply take it out, the result is an ice lolly. It has to be replaced with other sugars or polyols that do the same job.