Strawberry Sorbet!
Monday, September 28th, 2009 at
4:39 am
visit DyannBakes.com for full recipe.
Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream!
Duration : 0:6:53
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Tagged with: baking • Dyann • DyannBakes • Sorbet • strawberry
Filed under: Sorbet
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you can tell that …
you can tell that this lady would really freak out if you spilled something………
i swear i can smell …
i swear i can smell the strawberries
i think it is …
i think it is enough if you use some sweet grape juice or honey..but you will get used to the natural sugar in the fruit..you really don’t need that sugar..
Yeah something …
Yeah something healthier. Can’t the fruit make it sweet enough?
yeh you can… …
yeh you can…actually adding two small spoons of sugar is enough..you can even use artificial..spleanda or something..
sure
u can use …
sure
u can use agave nectar instead
lol
lol
Mmmmmm that looks …
Mmmmmm that looks good i would eat the whole thing
is that ice cream …
is that ice cream or what?
keep exsperamenting …
keep exsperamenting with it n c whts best 4 u
yikes?
yikes?
It’s a simple …
It’s a simple sorbet recipe. You don’t have to know what you’re doing if it takes little stress to make.
At the beginning, she made a basic jam recipe. If you eat jam, you basically have the same amount of sugar. It’s also a very large batch; with the large amount of water incorporated, the sorbet would have a flat flavour without that 3/4 cup of sugar.
no there’s a …
no there’s a child safe lock. It’s for ppl like her not to mess around with the ice cream machine
also I don’t think …
also I don’t think this lady knows what she’s talking about.
OMG she puts so …
OMG she puts so much sugar in it! Can’t you make the sorbet without the sugar?
could i use glucose …
could i use glucose syrup instead of corn syrup?
Actually, there is …
Actually, there is quite a difference. Besides, you can’t replace the corn syrup with another sugar. It serves a particular purpose. it keeps ice crystals from forming in the sorbet as it’s freezing. It’s necessary in confectionery too as it keeps sugar crystals from forming in the melted granulated sugar. Point being, corn syrup is not what you think it is.
Dyann explains the …
Dyann explains the purpose of using the corn syrup (yes, made from corn) in this recipe. Substituting cane or other granulated sugar would defeat the purpose.
There is not much …
There is not much difference… how about using organic cane sugar??
You’re thinking of …
You’re thinking of High Fructose Corn Syrup. It’s different from corn syrup.
they don’t really …
they don’t really sell it in europe. golden syrup can be used instead
Corn syrup is …
Corn syrup is terrible for you… responsible for a lot of fat people… replace it
O.o
her kitchen is …
O.o
her kitchen is sooo clean….. mine looks like a landfill lol
its just a really …
its just a really concentrated sugar syrup and im guessing it comes from corn through… i could be wrong it might be a misnomer lol
yeah ? i don’t know …
yeah ? i don’t know what corn syrup even is ?
i’m from norway so