Making sorbet with fruit frozen before processing

I've accidentally frozen a bunch of good strawberries with the leaves still on. I want to make them into sorbet. I don't plan to cook the berries. Should I:

Thaw the berries, cut the tops off, puree, make sorbet?
Try to cut the tops off the berries while still frozen, puree, make sorbet?
Leave the tops on, puree, make sorbet?
Some other procedure?

strawberries sorbet

Best Answer

Thaw just enough to easily remove the tops and cut into halves or quarters, then puree while still semi-frozen. That will give you a head start on the chilling of the sorbet mixture. You want that super cold anyway, before you put it into the machine.

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Can you use frozen fruit in the Ninja Creami?

You can use fresh or frozen fruit for Ninja Creami recipes. However, based on the recipe, you might need to make some adjustments. As canned fruit has either juice or syrup mixed with the fruit, you may need to add some liquid or sugar to the recipe.

How do I make sorbet Scoopable?

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Why is my homemade sorbet icy?

Too little sugar and the sorbet becomes icy, too much and it can be slushy \u2014 hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base.

How do I stop my sorbet from going icy?

Glucose syrup, corn syrup, or invert sugar can improve the texture of the final sorbet, and also help to keep it from freezing solid. In these syrups, sucrose has been broken down into glucose and fructose. They have more body than simple syrup and resist crystallization.

5 EASY Fruit Sorbets | Dairy Free Summer Desserts!

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