Thanks for joining me. Because my liquid nitrogen privileges have been temporarily suspended, I’ll be using a tried-and-true low-tech method to chill my sorbet.Today, I’m transforming this this box of juice into a tasty and refreshing sorbet.
Let’s take a quick inventory to make sure I’m prepared.
- two zipity locking freezing bags – 1 gallon size and one pint sized without any holes
- one cup of mango juice
- 6 tablespoons of rock salt
- a tray of ice cubes
- kitchen towel
I like to use a whole tray of ice cubes into the gallon zippy-lock bag. This is equivalent to about 15 ice cubes from the ice dispenser if you are playing along at home.
To lower the freezing point of the ice, I’m adding 6 tablespoons of rock salt directly on top of the ice cubes.
Time to pour 1 cup (8 oz) into the pint bag, quoosh out as much air as I can and press the seal securely closed.
Before slipping the bag-o-juice into the bag full of ice and salt, I check the zippy-closure one more time. It’s better to be safe then face the embarrasment of juice leak. Now, I can confidently slip the juice bag into the ice bag.
Calmly I repeat the squoosh-and-seal procedure double checking the seal. I do not want to regret any hasty actions later. Again, if you are playing along at home, you may wish to swathe the plastic bag with a cotton towel to save you from the embarrassment of frost bite.
Earlier I flipped through my music collection for appropriate tunes to accompany the agitation process. Ordinarily i would go for techno with sorbet. But, I’m feeling the funk today. You know you can never go wrong with some George Clinton and the P-Funk all stars, can you? I set my trusty timer for 5 minutes and hit play!
Today, l’m beginning the stirring process with some some ballet jumps that are my forte. It’s important to go for a good warm-up and not toss out the fancy-schmancy moves right away.
As the sorbet begins to take on its classic sorbet texture, I need to put more effort into the churning action. I feel my kneading technique highlights my sumo skills. But, let’s face it, I’m no Kotoshogiku.
As I remove the SorbetSackTM from the briny mixture, we need to have a serious conversation. It can be an awkward conversation to have, but, it’s important.
Cross contamination is something whispered about in culinary school and heath departments. Hushed conversations about raw meat on cutting boards and improper storage techniques. We have all heard the rumors. But it can happen right here… with sorbet. Who hasn;t said, “that won’t happen to me,” but, in reality, it could. It could happen to me or you. I could scramble with impatience to eat to my frozen treat, I could pass up wiping off the inner bag with a damp cloth. Invisible salty residue would be clinging to the bag. I’d open the bag and before I know it, the sad taste of cross contamination has entered my life. By slowing down and taking the necessary culinary precautions I avoid bitter tears and saline from sneaking into my snazzy snack.
I like to take a moment to admire the sorbet as I scoop it into my traditional black lacquered sorbet dish. Notice the striking contrast of the dark dish to the glistening pale golden quintessence. Lovely, isn’t it? If you are moved to write a haiku or perform a spontaneous interpretive dance by it’s splendor, don’t let me stop you.
I think this is a perfect light dessert or refreshing snack after a day of adventuring. Naturally lactose, gluten & fat free, this is a treat you can serve your health conscious friends or visiting otters.
Can you substitute chocolate milk for juice? Sure. What about apple juice for mango? Yep. Almond milk for juice? Yes. You can substitute any edible liquid for juice in this recipe. If you have a hankering for frozen beef consume, you can whip it up with this recipe. Bon appetit mes amis!
*River otters claim to be lactose intolerant, but, I believe this is a diversion for their well known dislike of cheddar cheese.