Piel de Sapo Melon sorbet

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12 Responses

  1. Katerina says:

    I have never tried agar- agar in sorbet..Althought gelatine is sometimes used in store-bought popsicles..I have to give it a try! Is the amount of used agar somewhat “universal”? Will it differ when I use it in sorbet made with bigger amount of alcohol (e.g.campari and grapefruit). The alcohol based sorbets tend to be softer and dissolve so quickly – it woud fe fine to slow the process a bit:)

    • Anders says:

      Hi Katerina! Nice to hear from you again:-)

      Yes, I think the amount is supposed to be quite “universal” for the amount of sorbet liquid used in the recipe. I’m still experimenting myself, but after what I have gathered, more agar should be added if the liquid is acidic (as acids tend to weaken the “gelling power” of the agar). Also, like gelatine, agar will apparently break down in contact with the enzymes of certain raw fruits (kiwis, pineapple, mangos, and peaches, to name some prominent examples). If you would like to test with these fruits, I suggest that you do just like one is supposed to do when dealing with gelatine – destroy the enzymes by gently boiling the fruits, or by using canned fruit. I don’t think alcohol should present any particular problems. Give it a try and do let me know how it turns out:-)

  2. Camilla - Glassriket says:

    Hello hej Anders
    I’m so happy to have found your site, it’s like a sibling to my own ice cream kingdom. Nu tar jag och går över till svenska. Även jag är en glassälskare av rang, men det är först nu jag börjat göra min egen. Hamnade här via en sökning på glassens kemi. Kommer nog använda din eminenta sajt som referens till flera artiklar 🙂 den där portvvinsparfaiten tänker jag ockå prova 🙂

    • Anders says:

      Hello Camilla,
      Thanks for the kind words, and looking forward to seeing more of you here in the future:-)

      I just had a look at your web site, which I really like! I’ll continue to follow your posts with great interest (and I recommend other Swedish-speaking ice cream-lovers to do the same).

      • kent says:

        Hej Anders.

        En riktigt bra websida om glass Kommer absolut att testa den här sorbeton

        Har just skaffat mig en riktig italiensk gelatomaskin eftersom jag har sedan urminnes tider Älskat glass framför allt den italienska gelaton som enligt mig är den riktiga glassen med sin krämighet och kraftfulla smak. keep up the good work .Kenta

        [Hi Anders.

        A really good website about ice cream. I will absolutely try this sorbet.
        I’ve just got myself a real Italian gelato machine as I’ve loved ice cream since the beginning of time. Particularly the Italian ice cream which, for me, is THE true ice cream, with its creaminess and powerful flavour. Keep up the good work. Kenta]

        • Anders says:

          Hi Kent!

          Really glad to hear that you like the site! And I agree that good, Italian gelato can be pretty close to ice cream-perfection:-) . Good luck with your ice cream production, and looking forward to hearing from you again in the future.

  3. kent says:

    Hi just want to hint you about this recipebook by Adriano di Petrillo. This guy really makes ice cream in true genius Italian way.

    What kind of ice cream maker do you use?? Myself, I bought me a Simca Delonghi GM6000 and it is outstanding.

    Den här frågan tar jag svenskan Hur ligger det omvandla US eller UK recept at 1 cup = 2,4 dl det vet jag men matsked eller tesked är det samma mått som en SV?? mvh kentan
    [I know how to transform US and UK cups into metric measures, but what about teaspoons and tablespoons?]

    • Anders says:

      Kent, many thanks for the tip! I’m always interested in good books on ice cream:-)

      As to ice cream machine, I mainly (and very happily) use my trusty Magimix 11194.

      When it comes to Swedish/UK/US measurements for teaspoons and tablespoons, these are (roughly) the same these days – count with, respectively, 5 ml and 15 ml.

      As far as I know, however, an Australian tablespoon equals 20 ml (close to the old (UK) Imperial tablespoon of 18 ml, seldom used these days after what I’ve gathered).

      • kent says:

        Hi Anders

        Yesterday I tried this melon sorbe and I like alot. But in general I think sorbe which is made of water sugar and fresh fruit pure or fruit juice often become very icy in its texture.My idea is fresh fruit contain quite alot of natural water so it becomes icy. [What is your view on this?] Vad är din åsikt om det?

        • Anders says:

          Hi Kent,

          I think that mainly depends on the recipe and the type of fruit used.

          But generally, if the fruit contains a lot of water, you would have to adjust the overall sweetness of the sorbet base in order to avoid unpleasant iciness.

          How? Typically by adding more sugar (or preparing the syrup with less water, which basically amounts to the same thing: a higher overall level of sweetness). So, check your sorbet base with the Egg test and adjust accordingly:-)

  4. Natalie says:

    Hi Anders! I tried your melon sorbet yesterday – that was fun! Unfortunately my green melon was not quite ripe enough, so I have made a concoction of green melon, cantaloupe and some pear – it came out very nice. The texture was perfect (last night as well as today after about 20 hrs of freezing), flavor was nice and strong. I skipped the lemon juice part, but I wish I didn’t as it came out quite sweet for my taste and I like just a tad bit of acid. It is from you that I learned the egg sugar test — thanks so much — this was something I did not know and it is very useful and easy way to measure sugar 🙂 There a quite a few things from your website that I am looking forward to making!

    • Anders says:

      Hi Natalie,

      Thanks for your kind words, and I’m glad that you find the site useful!
      And by the way, I have also sometimes skipped the lemon juice part when making sorbets … and have almost always came to regret it 😉

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