Homemade ice cream sorbet in a blender

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make sorbet ice cream in a blender at home? Prepare your food. Any berries or fruits are suitable for sorbet - currants, cherries, raspberries, strawberries, blueberries, watermelon, melon, apricots, etc. I took black currants. Both fresh and frozen berries are suitable; defrost them first. You can prepare sorbet from an assortment of different berries and fruits. The egg will need to be fresh; it will not be included in the ice cream.

2. STEP 2

   

   To prepare sorbet you will need sugar syrup. It is better to prepare it in advance; it must cool completely. For syrup, take sugar and fill it with 200 ml of clean cold water. Place the saucepan with the future syrup on the stove and heat until boiling. Boil the syrup for a couple of minutes, the sugar should completely dissolve. Remove the saucepan from the heat and leave the syrup to cool completely.

3. STEP 3

   

   Rinse the berries (or fruits). Remove the pits (if any). Cut large fruits into smaller pieces. Place them in a bowl, pour in 160 ml of clean cold water. Blend everything together until pureed using an immersion blender.

4. STEP 4

   

   If you had berries with small seeds (currants, raspberries, strawberries), then rub the resulting puree through a fine sieve. Don’t throw away the cake - you can cook a delicious compote from it.

5. STEP 5

   

   Pour 250 ml of cold sugar syrup into the berry puree, stir until smooth. Set aside the remaining syrup for now.

6. STEP 6

   

   Take a tall jug or large glass. Pour the berry mixture into it. Take a raw chicken egg and scald it with boiling water to disinfect the shell. Place the egg in a glass of puree. It will sink and, depending on the thickness, will sink to the bottom or remain in the middle.

7. STEP 7

   

   Pour some of the remaining syrup into the glass. Wait and watch the egg as it begins to rise to the top. Adding syrup little by little, wait until the egg floats to the surface, appearing on the surface as an area the size of a ruble coin. This will indicate that you have reached the correct syrup concentration. Based on my cooking experience, I advise you not to rush; the egg will not rise immediately, but after some time.

8. STEP 8

   

   Remove the egg from the glass, rinse it and use it as usual - it is completely safe to eat. Pour the berry mass into a container that can be frozen. Close the container with a lid and put it in the freezer.

9. STEP 9

   

   After an hour, take out the container and stir the mixture - in this simple way you will prevent the formation of ice crystals in the ice cream. Do the same every next half hour - remove the container, stir, put it back in the freezer. The sorbet will be liquid at first, then gradually freeze. I stirred it 4-5 times, then left it to freeze completely overnight.

10. STEP 10

    

    Serve the sorbet at the table; it scoops up well with an ice cream scoop. Bon appetit!