Sorbet à l’orange


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Sorbet is a frozen desert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur). Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet refers to a fizzy powder, and only the term sorbet would be used. Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavourful product. Sorbet is served as a non-fat or low-fat alternative to ice cream. In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are let unstirred. Granita is also often sharded with a fork to give an even crunchier texture when served.

It was challenging to make this desert as I refrain to use any chemical additives and thus I remove stabilisers and preservatives in the recipe and I do not use sorbetières. As orange juice sold in the market might have been heated and thus lost most of nutrients, I squeeze real oranges and adjust the sugar content (Baume degree) manually with organic sugar. Sure these ice cream is safe for kids.

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