Sorbet Recipe from Chef Gregory Weiner

Executive Sous Chef at The Boulders

I was doing some research for a culinary competition that I need to be able to make sorbet with in an hour time frame. I played with the notion of using liquid nitrogen but found it to be too expensive. I have to say I was happy with the results. If you are trying this recipe, you can find the dry ice at many local grochery stores. I would call ahead to make sure they have it. The recipe is printed below using raspberries, but any fruit will do. You may need to adjust the water and sugar, as raspberries vary from season to season. I hope you enjoy this recipe.

 Recipe

26 oz frozen organic raspberries

3 oz Corn Syrup or Sugar Water

2 tsp vodka

Crushed dry ice

 Thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds. Add the puree to a bowl containing the corn syrup and vodka. Stir until the corn syrup has dissolved. At this point the sorbet base can be refrigerated until needed.

 To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin. (Watch your fingers.) Slowly add spoonfuls of crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen.   

Serve immediately or place in the freezer.

This entry was posted on Monday, February 15th, 2010 at 6:15 pm and is filed under Boulders Food & Beverage. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.