French Fruit Cream Sherbet
Ingredients
Directions
Make a syrup by boiling the sugar and water until dissolved.
Allow the syrup to cool, then add the fruit pulp and citric acid.
Freeze the mixture until solid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Dissolves into the syrup to add sweetness and soften the frozen texture.
- Fruit pulp
- Supplies the main fruit flavor and much of the body of the sherbet.
- Citric acid
- Adds tartness that balances the sweetness and sharpens the fruit flavor.
The step that matters
Cool the syrup before adding the fruit pulp. Adding pulp to hot syrup can dull fresh fruit flavor and aroma, and heat can break down its natural pectin and color. Cooling first keeps the fruit tasting bright.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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