Whether it’s a super hot day or you just want a refreshing and fruity something, a sherbert is a great option!
Here’s how to make it, no need to buy it! Make it with any fruit lying around the house. So simple and the ingredients can be easily found at home. The best part is, you know what’s in the food you’re eating.
Method
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Wash the fruits first and wipe them dry. Remove any of the parts of the fruit that isn't edible, then slice it into cubes or into bite-size pieces.
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Heat a small pan and combine the sugar and water then bring it to a simmer. Stir several times then wait for sugar to completely dissolve in water. Remove from heat and allow the mixture to cool.
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In a blender or food processor, put together the fruits and 1/2 of the cooled sugar syrup. Reserve half of the remaining syrup.
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Blend together until completely smooth and liquid and there are no chunks left. Strain the juice for non-edible parts or seeds to be removed. Pour the mix into a bowl.
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Use the egg float test to determine the sugar level. Make sure the egg is washed and then gently lower the egg into the sherbert mix. If the egg shows a nickel-sized part, then the mix is balanced. If it is too small, stir in more sugar syrup. If you see a lot of the egg shell, stir in more water. Adjust until you achieve the balance of juice and sugar.
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Then stir in the lemon juice. Taste the sherbert mix to see if it tastes sweet or bland then once you are done, cover the mix with a cling wrap then refrigerate overnight.
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Pour the frozen sherbert base into an ice cream machine and churn for 10-15 minutes or until it looks like a thick smoothie consistency.
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Then transfer into freezable containers, freeze for at least 4 hours. Let it soften for a few minutes before serving
