Tag: sorbets

How to make ice cream, sorbets and granitas with the extractor – Italian Cuisine

Fruit juices, vegetable extracts and much more, with the extractor in summer you can prepare delicious ice creams, sorbets and granitas, in a few simple steps

To cool off on hot summer afternoons and cheer up your evenings with friends, here comes the rescueextractor and its function frozen dessert, to prepare ice cream, sorbets and slushes homemade, healthy and delicious. All you need is a lot of good fruit and a little patience, and you will always have the right solution within reach of the freezer.

How to make ice cream with the extractor

If at home you are not equipped with an ice cream maker, but you have a great desire to experiment, try doing the ice cream with the extractor, a clever method to create ice creams with very personal tastes. Always choose seasonal fruit, untreated and if you have the luck of your plant, for a home made ice cream, without dyes or preservatives. To prepare it you need an extractor equipped with blind filter, therefore you simply need to replace the classic filter used for juices and extracts, with the special blind filter supplied by many extractors on the market today.

Ice cream ingredients with the extractor

300 g of untreated fruit
200 g of milk, cream, yogurt, vegetable milk or condensed milk
honey, maple syrup, stevia or other natural sweeteners
lemon juice

Method

In order not to waste even a peel and the nutrients contained in it, cut the fruit and if necessary pitted it (we have chosen black cherries), but avoid peeling it, unless it is fruit treated or with hard peel. Sprinkle it with the ½ lemon juice so that it doesn't oxidize and stick together 1 tbsp honey mix well then pour the creamy liquid component, whether it is milk, cream, yogurt, vegetable milk or condensed milk (if you use condensed milk you do not need to add any type of sweetener to the fruit). Transfer everything to an airtight bowl and place in freezer for at least 12 hours.

Remove from the freezer the bowl, put it under running water and apply a light pressure on the bottom to let the frozen mixture come out. Cut the block of frozen fruit in smaller pieces, put the appropriate filter closed is close the nozzle where usually the juice, since the ice cream will come out from the one dedicated to waste pulp. Put a carafe under the nozzle and insert the frozen fruit little by little, mix well to obtain a creamy and homogeneous effect. Enjoy the ice cream right away or put it in the freezer to be able to savor it whenever you want.

Since messing is allowed in the kitchen we also tried to make mistakes, deliberately using the classic filter instead of the blind filter and the result was compelling. From the scrap nozzle came a ice cream more like granita and a creamy juice from the juice nozzle milkshake.

How to make the sorbet with the extractor

The sorbet unlike ice cream does not contain milk or derivatives, and compared to granita the fruit pulp as well as the juice. The sorbet is therefore perfect for those with lactose intolerance problems or for those who prefer a light, but still satisfying dessert.

Sorbet ingredients with extractor

400 g of untreated fruit
2 tablespoons of sugar, icing sugar or honey

Method

Wash and cut the fruit, join it sugar or the honey and mix (for an even lighter version no sugar), put in freezer for 8-10 hours. Remove the frozen fruit, insert the blind filter and close the juice nozzle. Run the extractor and add a little fruit at a time. Distribute the sorbet in small glasses or cups by decorating with a little fresh fruit.

How to prepare the granita with the extractor

To make excellent slushes you need the juice of a lot of good fruit, watermelon, melon, oranges or mango, choose the flavor you prefer or your special mix of fruits.

Granita ingredients with extractor

600 g of untreated fruit
sugar, honey or stelvia

Method

Wash and cut the desired fruit, insert the fruit in the extractor with the classic filter is get the juice. Sweeten the juice (just enough), pour it in ice molds and put them in the freezer for 5-6 hours. Replace the extractor filter with the blind filter, close the nozzle where the juice usually comes out, insert the ice cubes of juice, one at a time and here is a fresh one granita that the whole family will love.

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What are the sorbets, the forgotten fruit – Italian Cuisine

The sorbet tree, the rowan, is so beautiful that over the years it has been used more to decorate gardens than as a food source. Here are its fruits and its history

"… and this is no reason, for out of these lazy rowans you yield fruit to the sweet fig tree" wrote Dante in his "Hell". The great poet in the fourteenth century opposed the sour taste of sorbets to the sweet one of the figs and suggested that the fig would not yield fruit next to the rowan (the sorbet tree). In our age it is already a miracle if someone knows the taste of sorbets. Cultivated especially in antiquity, it is in fact a now rare specialty even in Emilia where the sorbet interlayer is also used to express amazement.

Sorbets against evil spirits

The sorbets are now rightly included among the forgotten fruits, such as jujubes, and it is usually unlikely to see them at the counters of the grocers and even less in those of the supermarkets. This despite being rich in vitamin C and are appreciated for their astringent properties. The reasons? The plant is very beautiful, among the foliage, flowers and ripe red-orange fruits (similar to small apples), and therefore over the years has been used in the gardens mainly as an ornamental species, thanks also to the belief that he kept evil spirits and witches away. This has contributed to reducing its 'food value' in favor of a more aesthetic use.

The addition to make them edible

Another fact that has reduced the consumption of sorbets is the fact that the fruits are not edible fresh, just picked from the tree, but only after having undergone the "split"; that is, they must be cultured very mature and it is then necessary to continue their ripening process by placing them in the straw or drying them in the sun. At this point the acidic pulp becomes sweeter and acquires a pleasant taste.

Sorbole in the kitchen

Sorbets were used and used mainly to prepare cider, liqueurs (like the Sorbolino), jams, sauces and preserves. Sauces, in particular the sweet and sour ones, are perfect to accompany meat or cheeses.

Not just lemon, all the ideas for summer sorbets – Italian Cuisine

During or at the end of a meal, when you want a light and fresh dessert, nothing is better than a sorbet, made with fruit or aromatic plants

It is not an ice cream, it is not a granita and not only the lemon one that usually precedes a sumptuous fish fry.
The sorbet is a delicious sweet of Arab origin which is generally used at the end of a large meal or between courses to "clean" the mouth.
It is refreshing, light and can be prepared with many types of fruit and even with aromatic herbs.
The most famous of the sorbets is undoubtedly the lemon one. There are those who correct it with a liqueur, who enriches it with egg white whipped, cream or ice cream and those who love it in purity, that is simply lemon juice and frozen sugar and smoothies.

DIY sorbets

The sorbet can be prepared at home with just a few ingredients and following a very easy procedure. As for the equipment, you can't do without a saucepan, a juicer, a very powerful blender and a container for frozen foods with hermetic closure.
To begin with, we offer the recipe for the classic lemon sorbet. You can also vary it using other citrus fruits like orange and grapefruit.

The recipe for lemon sorbet (without ice cream maker)

You need 500 ml of water, 180 ml of lemon juice and 200 grams of sugar. Prepare a syrup by melting the sugar in water over very low heat. Only when the mixture has cooled, add the lemon juice and the grated rind. Pour the mixture into the ice containers and let it set in the freezer for 12 hours. Remove the water, sugar and lemon cubes from the form and blend them at maximum speed. Alternatively, if you have time and patience, you can put the syrup in the freezer with the juice and mix the mixture every 30 minutes for about 5-6 hours until it has become creamy.

Unusual ingredients

If you like the idea of serving a sorbet after dinner, here are some suggestions to prepare it with summer ingredients, even a little unusual.
The secret is always to use the same amount of fruit or vegetable juice and sugar and prepare a syrup.
To obtain the juice, blend the ingredients and filter everything to take only the liquid part.
What is the one you like best? Browse the tutorial!

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