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 ASSORTED SORBETSASSORTED ICE CREAMS
 
GRANITAS SHERBETS SORBETS


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SORBETS :
sorbets and granitas can be very similar in flavor
   The main difference is that the use of an ice-cream maker is necessary these days for the sorbets ( for practical reasons)
   The second difference is that the sorbet will need more sugar for a smoother texture . Because of the supplementary amount of sugar content , it will prevent the sorbet from becoming to icy .
  Eventually to lower the amount of sweetness it is always an alternative to add some stabilizer
  ---stabilizers---
   - pectin w (apple)-----------------  3 gms / liter of mix
   - gelatin w (leave or powder)--------  2.5 gms or 1 leaf /liter of mix
   - Agar-Agar w (seaweed powder)----- 3 gms /liter of mix
   - Inverted sugar w ( honey or cooked sugar) ------- substituing 1/3 of amount of sugar needed per recipe
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 | alcohol in Sorbet | Green Apple | Apricot | Aprium | Avocado |
 --- sorbets with alcohol or alcohol in the sorbets---
CHAMPAGNE | SANGRIA
  - 325 gms water
  - 325 gms sugar
  - rind of lime / lemon / orange
      (or mandarine for Christmas)
      ( or iuzu for japanese Colonel Sundae ...
       ... and also :- "Colonial" with indian spices
      " Martinique" with pineapple ,coconut and Rum..etc)
  - 1 vanilla bean
  - 1 bottle of Champagne w or Blanc de Blanc w (Cremant)
  * bring all ingredients (except the Champagne ) to a boil and let cool.
  * Strain the syrup , add the Champagne and spin in ice-cream maker
       (because of the alcohol content it wouldn't last more than two day with a satisfying texture unless the adding of a stabilizer)
OTHER    PUNCH w --- SANGRIA --- or --- CRAZY COCKTAILS
 when using liquors like Rum , Bourbon , kahlua , Calvados , Vodka ,etc or even red wines ,it become wiser to heat and flambee the liquid to effectively reduce the alcohol content
 This will prevent the sorbet from cristalizing or separating ( we 'll say; pissing)
_____________SCHNAPS ( VODKA, GIN, CALVADOS, POIRE WILLIAM'S...ETC...)
  Infuse:    
- 1 liter water
- 500 grs sugar or 450 grs trimoline (or inverted sugar)  
- 1 orange zest  or clementine( depend on Schnaps)
- 1 lime & lemon zest
Let cool and strain
Add :
 
- 2 dl (200 grs) Schnaps for 1 liter of syrup
- 50 grs italienne meringue at end of spining 
 

 | alcohol in Sorbet | Green Apple |Apricot | Aprium | Avocado |

 GREEN APPLE SORBET

 1.500 kg Cold Green Apple Granny Smith
 2 juices of  lemons
   Sorbet syrup
   675 gm sugar
   500 gm water
   75 gm corn syrup
   3 gm pectin
   

   Cut apples in halves, skin on, and core them

   Quarter them and toss them with the lemon juice

   Juice them quick, add the syrup (to taste) and spin in ice cream maker

   If made quick  and having the apples chilled the day before, the sorbet should show out green

   If you don't want to take any chance , it is possible et probably the best to start chilling the syrup in the ice cream maker and then add the juice right away. Let work until the right consistency
 

 
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 APRICOT

 
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 APRIUM

 
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 AVOCADO


 
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  | Banana |Berries | Brandy|

 BANANA

 1 kg peeled bananas
 1   lime juice (or 2)
   Sugar syrup
   

   Blend the bananas, adding the lime juice(s)

   Add the syrup , amount according to taste

   Put in ice cream maker and freeze

 

  | Banana |Berries | Brandy|

 BERRIES

  | BLACKCURRANT | BLACKBERRY | BLUEBERRY | BOYSENBERRY | CASSIS | CRANBERRY | ELDERBERRY | GOOSEBERRY | GROSELLA | RASPBERRY | RED CURRANT | STRAWBERRY |
   
   
   

  | Banana |Berries | Brandy|

 BLACKBERRY

 2 kg Blackberry Puéee
 ½  Fresh Lemon Juice
 3 cups Sorbet Syrup
 ½
 cups Crème de Mûres
   

  | Banana |Berries | Brandy|

 BRANDY

   see Alcohol in sorbet

 

 
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| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry |

 CASSIS

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry |

 CHAMPAGNE

 325 gm water
 325 gm sugar
   rind of lime / lemon / orange
   (or mandarine for Christmas)
      ( or iuzu for japanese Colonel Sundae ...
       ... and also :- "Colonial" with indian spices
      " Martinique" with pineapple ,coconut and Rum..etc)
 1  vanilla bean
 1  bottle of Champagne or Blanc de Blanc (Cremant)
   
 * bring all ingredients (except the Champagne ) to a boil and let cool.
  * Strain the syrup , add the Champagne and spin in ice-cream maker
       (because of the alcohol content it wouldn't last more than two day with a satisfying texture unless the adding of a stabilizer)
 

 

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry |

CHERRY  
SORBETSHERBET
 1 kg Cherry Frozen puree
   Sorbet Syrup (tbd)
 2 kg 700 sugar
2 liter water
 300 gm  light corn syrup
 6 gm stabilizer
   

Add some sorbet syrup to the Cherry puree (defrost)

Do it gradually to determine how much exactly is needed . this would really help for the next time.

Then spin in ice cream maker

or simply freeze this mixture in the container fit to be adapted to “PacoJet”
 

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CHERRY  
SORBETSHERBET
 1  kg Cherry Frozen puree
 1 can  (400gm) sweet condensed milk
 3 oz Amaretto Brandy
   
  Combine all ingredients and spin in ice cream maker
 

 

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry |

CHOCOLATEPATE DE CACAO
 1 galon (3600 ml) water
 1150 gm sugar
 1  vanilla bean
 4 tbsp coffee extract
 4 1/2 cup dark cocoa powder
 1 kg dark chocolate
   
   Bring water, sugar, vanilla bean to the boil

   Add cocoa powder and bring back to the boil, constantly whisking

   Remove from flame and add the milk chocolate and coffee extract

    Refrigerate over night before spinning in ice cream machine

 

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry

 CITRUS

 | CLEMENTINE | GRAPEFRUIT | GUAVA | KUMQUAT | LEMON | LEMON MEYER | LIME | LIMEQUAT | ORANGE | ORANGE BERGAMOTE | ORANGE BLOOD |  TANGERINE | YUZU |
   
   
   

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry

 COCONUT

   
   
   

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry

 CONCORDE GRAPE

 2 Qt juice
 3 c. Syrup
 2 c. water
   
     Macerate grapes with 10 percent the weight in sugar
   (1 Kg grapes - 100 gr. sugar)
   overnight then puree and pass.

   Turn and freeze.

 

| Cassis | Champagne | Cherry | Chocolate | Citrus | Coconut | Concorde Grapes | Cranberry

 CRANBERRY

   
   
   
 
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 | Elderberry | Exotic Fruits

 ELDERBERRY

   
   
   

 | Elderberry | Exotic Fruits |

 EXOTIC FRUITS

 | CACTUS PEAR | CHERIMOYA | DRAGON FRUIT |  DURAN | GUANABANA | GUAVA | JACKFRUIT |  KALAMANZI | KIWI | LITCHEE | LONGAN | MANGO | MANGOSTEN | PANDANUS | PAPAYA | PASSION FRUIT | PINEAPPLE| RAMBUTAN |
   
   
   
 
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 | Fig | Fromage Blanc | Fruit Cocktail |

 FIG

   
   
  

 | Fig | Fromage Blanc | Fruit Cocktail |

 FROMAGE BLANC Sherbet

 890
 gm Fromage Blanc (20%)
 110 gm Crème Fraiche
 400 gm Sugar
 150 gm Honey
 12 gm Agar powder
 756 gm Lime juice
 866 gm  Water
   
  or ____________________________________
   
 10 lb Sour Cream
 8 cups Sorbet Syrup
 4 Cups Fresh Lime Juice
 500 gm Honey
 2 qt Half & half
   

 | Fig | Fromage Blanc | Fruit Cocktail |

 FRUIT COCKTAIL

   
   
  


 
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 | Grapes | Green tea LimeGrenade Griottes |

GRENADE

 1800 gr Jus de Grenade frais (approx 24 pièces)
 60 gr Siropde Grenadine
 600 gr Sirop lourd
  
 50 gr Sirop de Mais
 1000 gr Sucre blanc
 400 gr Eau
 45 gr Blanc d'oeuf ultra frais (sans le germe)
   

   Epépiner les grenade coupées en deux en les frappant vigoureusement (pas trop tout de même) ,avec le dos d'une louche afin de faire tomber les graines . 

   Passer les graines au moulin à purée afin d'en extraire le jus . 

   Tamiser ce jus dans un chinois étamine (le plus fin possible) .

   Ajouter le reste des ingrédients et diviser dans les pot à "Pacojet" ou dans la turbine à glace traditionnelle.

 

 | Grapes | Green tea Lime | Grenade  |  Griottes |

 GRAPES

| CHAMPAGNE | CONCORDE | MUSCAT |

   
   
   


 | Grapes | Green tea Lime |  Grenade  |  Griottes |

 GREEN TEA LIME

   
   
  

 

 | Grapes | Green tea Lime | Grenade  |  Griottes |

 GRIOTTES

   
   
   

 

 
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 | Herbs |

 HERBS

| BASIL | CILANTRO | HIBISCUS | LAVENDER | LAUREL | LEMON VERBENA | PARSLEY | PERILLA | TARRAGON | THYME |

   
   
   

 


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CONES SELECTION

 SELECTION

 Sorbet Syrup Base 

__with Alcohol * 

Apple Green

Apricot 

Banana

Blackcurrant

Blueberries 

Brandy (any) 

Cassis

Champagne 

Cherry

Chocolate

Elderberries 

Exotic Fruits

Fig

Fromage Blanc or Sour Cream 

Fruit Cocktail

GRANITA 

Grapes_concorde 

Grapes_Muscat 

Green Tea / Lime

Griottes

HERBS

  - Basil

  - Cilantro

  - Lavender

  - Lemongrass

  - Lemon Verbena 

  - Tarragon

  - Thyme 

Lemon / Lime 

Mango

Melon 

Orange / Mandarine

Passion Fruit 

Peach 

Pear

Pineapple 

Pomegranate 

Punch *

Raspberry

Sangria *

SAVORY

Strawberry 

Strawberry_RedWine * 

Teas

Yuzu