Sorbety

use the best fruit you can find: the most fragrant watermelon or the sweetest strawberries or the most ripe, juicy peaches. Nothing matters more to a sorbet's flavor than the fruit you start with.

Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body, and they make for an especially creamy sorbet that approximates the texture of ice cream. That's because pectin and fiber act as thickeners, their long starchy molecules working like sugar to physically get in the way of growing ice crystals.

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.

Stara metoda to owoc + syrop cukrowy, ale można śmiało dodawać po prostu wodę.

There's one rationale I can get behind: some fruits are just too thick when puréed on their own. If you don't add liquid to, say, puréed pears, you wind up with a sorbet that feels like frozen applesauce.

That's why Harold McGee recommends diluting some fruit in his chapter on sorbet in The Curious Cook. I agree, but I'd rather swap out water for something more flavorful. In pears' case, Riesling is nice.

Najlepiej nie gotować.

Some fruit, like pears, cranberries, and some plums, tastes better when cooked. If that's the case, cook away, but no more than necessary to soften the fruit. When I do cook fruit for sorbet I add bright accents: herbs, citrus zest, spices, or ginger—otherwise the sorbet simply tastes...cooked.

Zamiana cukru na dekstrozę (glukozę) bardzo pomaga.

Sorbet recipes often call for alcohol, sometimes as little as a tablespoon, to improve texture. Why? Alcohol reduces a sorbet BASE's freezing point, thus making the sorbet softer and easier to scoop. And the more alcohol you add, the softer the sorbet gets, until you add so much that the sorbet's freezing point is literally too cold to freeze in a conventional freezer (you start fiddling with this danger zone above five tablespoons of 80 proof alcohol per quart). -> przekroczenie 25% zawartości całości, innymi słowy jeżeli lody ważą (owoce+cukier) 900 g, to nie możemy dać więcej niż 300 g alkoholu

Alcohol certainly helps stubbornly icy sorbets become less icy, but it's not a miracle worker. Unlike sugar it adds zero creaminess of any kind—the sorbet will melt just as watery in your mouth. And alcohol-fortified sorbets are less stable, so they melt fast and have a tendency to re-freeze harder and icier than when they were first churned.

Na każde 4 porcje owoców, 1 porcja cukru.

Go with your gut and keep in mind that the base should taste more sweet and sour than you'd want the final product; cold will dull the flavors a bit.

Mrożony jogurt https://www.seriouseats.com/best-easiest-frozen-yogurt-recipe / 10% Greek yogurt which is really creamy and mild, and I like to support the company as it supports local small farmers. To a quart I added a little half-and-half, about 1/2 C dark brown sugar, about 1/4 C dark real maple syrup, a teaspoon of vanilla, 1/2 teaspoon salt, 2 Tbl bourbon, 

moje pomysły:

- jogurtowe

- lotusowe

- masło orzechowe z mmsami

- śmietankowe z kawałkami brownie

- straciatella