No, I'm not crazy… I know that I jumped nearly a month of our beloved/hated calendar and I know that there are still at least three weeks to the advent of summer! But the temperatures in Turin (the cold and dreary Turin) are now 86° F (30 °C), I think that summer is de facto here with us ..

And what better way to cool off the heat than a good sorbet made ​​with fresh fruit, sugar and water only?!

Until now I never made this preparation, 'cause I don't have an ice-cream maker, but then a particularly explanatory episode of Ready, Steady, Cook (about sorbet made ​​with ice-cream maker) and a post dedicated to this amazing heat-breaker played their role, and I told myself: it's time to try it!

So I took the ingredients recommended by Ready, Steady, Cook, the procedure recommended by Nicola's recipes and I created my own monster (so to speak, because I was absolutely satisfied with the result): a fresh and healthy sorbet, and I chose to make it pink grapefruit-flavored (so, if the sorbet wouldn't be perfect, I could blame this change of ingredient… Am I evil?!)

Just to make an abstract about ingredients (based on what was said in Ready, Steady, Cook episode) to make a kilo of fruit sorbet you have to keep in mind some percentages (which apply to the fruits containing 8% sugar: in the episode they made the example of strawberries): you should always use 50% fruit (500 g), 28% sugar (but you should subtract the 8% already present, so a total of 240 g) and the difference in water, so 260 grams (a total of 1 kg of ingredients);as a thickener, they used a teaspoon of carob flour.

Obviously, these percentages don't apply to citrus fruits, which contain less sugar; also, you don't use the pulp of these fruits, but the juice.

So, after this "introduction to the mathematical of sorbet", follow me for MY sorbet recipe!


Ingredients (for 1 kg of sorbet)

* 540 g water (divided into two doses of 270 g each)

* 240 g pink-grapefruit juice

* 220 g granulated sugar

* grated rind of a pink-grapefruit

* a tsp of rice flour (or carob flour)


Put in a saucepan 270 g of water and all the sugar, to which you have already mixed a tsp of rice flour (or carob flour). Heat up and mix until the sugar is completely dissolved. Remove from heat and add the remaining 270 g of water, so that the temperature lowers quickly. Now add the 240 g of pink-grapefruit juice, filtered through a sieve, and the pink-grapefruit rind.

Now put the mixture in a tube of ice-cream (or equivalent holder) and let it cool down to room temperature. Once cooled, place the sorbet in the freezer and forget about it for a few hours.

When it begins to thicken, remove the tube from the freezer and blend with an immersion mixer for the first time, then put it again in the freezer. After a few hours, pull out the tube and re-blend (so the sorbet will incorporate air and will be softer). In all my sorbet was in the freezer for about 10 hours.

Pull the sorbet out of the freezer about 5 minutes before serving, and give it a vigorous stirring with a spoon … it's not the same as that purchased one for consistency (though I think even consistency is fantastic), but the taste is far, far, far superior!

Obviously, if you have some sorbet leftovers, put them in the freezer and pull them out about 10 minutes before serving the sorbet, stirring it with a spoon, in order to break the ice crystals and make it softer.

Note for next time: increase number and thickness of the rind… I like it very much!

Of course it should be eaten very fresh, so that you could find some coolness from this early summer!


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