Tag Archives: frozen

Summer Sweets! – Ice cream , sorbet and sherbet

Ice cream time!
Ice cream time!

Greetings to you All!

I’m back with more , this time sooner than expected …:)

As I’m currently based in London , talking or even thinking about summer is a delicate issue. Last week I realized we are already in July.  I didn’t really felt the summer so far but let’s keep the hope 🙂

Last week I wrote about Pavlova , this week I try to sort out the difference between Ice cream, sorbet and sherbet.

These “chilling” little sweeties are all on the market, but when you look at the packaging and try to decide what to have or take home it can be a bit overwhelming. Don’t get me wrong, each of them are delicious but if you are on a diet or allergic to dairy and want to avoid animal fat , worth the time to investigate.

In all shapes and sizes
In all shapes and sizes

The difference between sorbet and sherbet is that sherbets contain milk or another fat making it similar to ice cream. Generally thought of as being fruit based, sorbets can be made with any ingredient. For instance, I have had wonderful chocolate sorbet as well as one made with champagne.

Sorbets are technically ices and are also referred to as granitas or ices (as in Italian ice). These were probably the first iced dessert, having been invented by the Asians and then introduced to the Middle East and Italy. Because of the icy nature of the recipe sorbets are generally more grainy in texture, where sherbets are creamy because of the added fat.

Happy hormones!
Happy hormones!

The smoothness of a sorbet is also dependent on the secondary ingredients because of how they can change the structure of the frozen recipe. More or less sugar or alcohol or even the amount of water will make a big difference in the texture of the recipe.

Commercial sorbets have about 100 calories in a half cup. Most of the calories comes from the sugar. Light ice creams are similar but are made with milk and will generally contain some fat in addition to the sugar. Choosing one of these as an occasional treat is a good part of a healthy diet.

Beige delights
Beige delights

Light ice creams are made in a number of ways. Until recently this was what we called “ice milk” when I was growing up and simply made with milk instead of cream (often with the addition of gelatin).
There are some processes now where the milk is super whipped and forms smaller fat globules that more closely resemble that in ice cream. There are also low sugar and sugar free versions marketed today.

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

Gelatoo , Gelatooo!
Gelatoo , Gelatooo!

You can say that ice cream is a type of gelato, but there still is a difference. More sugar in gelato, more butterfat (the percentage of fat in the milk/cream) in ice cream.

To summarize :
The main difference is in the ingredients used.

Ice cream is made with milk, cream, sugar, and eggs.

Sherbet is made with fruit juice/puree, sugar, water, and dairy (usually milk).

Sorbet is made with fruit juice/puree, sugar, and water (no dairy).

So chic... :)
So chic… 🙂

Well, there is more to these desserts, but I think I covered the basics , so now you can go and go wild in the closest Gelato bar or supermarket , whichever is closest 🙂

Keep up the good vibe my Dear Readers!

’till next time! 🙂

Hanna

xxx

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