I make sorbet using the following steps.mix 1 cup of water with 1/2 cup of white sugar in a pot.Heat the mixture until sugar dissolves.Add 1 cup of fruit mash (using frozen fruit).Add some lemon juice (freshly squeezed).Stir and keep on low heat until the taste is right.mix in a teaspoon of cornstarch dissolved in water (to help with the texture)Pour the liquid from the pot through a sieve.I then proceed to make the sorbet by repeated freezing and processing using a food processor.My problem is that the resulting sorbet has a slight taste reminiscent of tea (I've tried it with different frozen fruit, from different brands).I think it might be due to the fruit mash getting steeped in the pot, but I want to extract as much flavor out of it as I can.Any suggestions or pointers are appreciated.pic is just a random off google.
It’s the lemon. It’s stimulating your memories of lemon tea. Try cutting it down, removing it completely, or swapping with a flavorless alternative (citric acid).You’re welcome.
>>22023758I don't drink tea with lemon and others have said the same about the tea-ish flavor.
>>22023729>cook until the taste is right>the taste is wronglmao.
>>22023775When it's in the pot it's fine.Maybe because it continues to steep since the liquid remains hot for a while.Or maybe the flavor changes when it cools down.I'm just here trying to get some advice,
>>22023729>I think it might be due to the fruit mash getting steeped in the potYeah it's probably this. Cooking fruit destroys some of the flavor and the bitter aspects can be more noticeable which might be why you think it tastes like tea.
>>22023784>Or maybe the flavor changes when it cools down.It could be that and >>22023785 then. Cooking fruit dulls the flavor and then eating it that cold dulls it even more. At that point you're probably just tasting the tannins which are also in tea. Adding more lemon juice might help if you don't want to change anything else but using raw fruit is still going to be better.
I make sorbet all the time and not once have I ever heated any part of it. Do this: • blitz sugar into powder• remove from the blender and blitz frozen fruit with water• add the freshly powdered sugar to taste (make it sweeter than you would normally as freezing dulls taste buds) as well as a pinch of salt • run through your ice cream machine • stash in the freezer until ready to serve• serveMine just tastes like fruit.What would every possess you to cook sorbet? And add cornstarch?!
>>22023806yeah I dont get why youd heat the fruit
>>22023729Needs more sugar
>>22023806>And add cornstarchSometimes, especially if I just use fruit juice or herbs, it comes out too icy. The cornstarch gives it a smoother texture.>What would every possess you to cook sorbet?I usually start by making a sugar syrup instead of using powdered sugar, and it just seemed natural to simmer the fruit a bit to get more flavor.>>22023792>using raw fruitI do when I can.
>>22023822You’re not smart enough to make things up as you go along. Strictly follow recipes.
>>22023824It's okay. I might make mistakes, but I'll only learn from them.On the other hand, I doubt you could stop being an asshole.
>>22023729The corn starch is fine and needs to be heated, that's also a good way to get your sugar completely dissolved. I'd heat only those ingredients, remove, add fruit, and continue with the recipe as stated. If there's still an off flavor, try letting it cool. You only need to go to like 180° or so to activate the corn starch, 190° tops.
>>22023822try adding xantham gum instead
>>22023822>it comes out too icysugar content too low
>>22023859or the "using a food processor." part
>>22023792>>22023785Why doesn't this happen with jams, or is it just not noticeable, or is it because the fruit is in water?
>>22023953Jams also taste worse than raw fruit purées. Just taste some strawberry jam against some strawberries with the equal amount of sugar.
Bruh just skip making that shite, I just blend frozen fruit with 1/3rd milk by volume, add a bit of sweetener if I want. Takes like two minutes.
>>22023997I get better results with whole milk yoghurt
>>22023999Better how? It's already almost too thick with just milk.
>>22023729Why are you heating the fruit? What purpose do you think that serves? Use warm water to dissolve the sugar, that's all you need to do for a basic sorbetIf you want a really light texture. don't use water, make a merringue by whipping egg whites with half your sugar. Once it's thick you can pour in your fruits mix whilst continuing to whisk. If you're paranoid about salmonella you can use the remaining sugar with some water to make a boiling hot sugar syrup (don't let it cook, you just want it hot enough so it can kill any bacteria) and whisk that in before you add the fruit mix. >>22023953The skin of citrus fruits breaks down when cooked into a really bitter chemical which is why marmalade is much sharper than jam. Berries don't produce the same chemicals and have instead the pectin breaks down which makes for a nice texture.
>>22023953jam is like half sugar and lemon juice so that balances things out a bit. it's also usually eaten in much smaller quantities with other things.
The tea-like flavor is caused by the fruit being oxidized. It's a common flaw in many frozen fruits. Other off flavors may also be present, frozen mangoes are notorious for tasting fishy when oxidized.
>>22023729Shot in the dark but it could be the pot itself have you tried another pot or at least a deep cleaning?
>>22023953Likely slightly more sugar in the jam than in sorbet
>>22024355I made dairy ice cream in the same pot and there's no weird flavor. Of course I make sure it's clean before using it.
>>22024370But the tea flavor wouldn't be noticeable in dairy ice cream because dairy has fat
>>22024370>dairy ice creamthe law already requires ice cream to be dairy
>>22024934No it doesnt
>>22024940ice cream, much like your sex, is not a vibe, it's legally defined
>>22024940it has to have a certain amount of dairy products to be legally called ice cream, otherwise it's just called "frozen dessert". but if you made ice coconut cream at home in the same way and someone started going on about legal distinctions because it has no dairy they'd just be annoying.
>>22024377What do you mean?Like is there a reaction that happens, or do you mean the fat just masks the flavor?
