Introduction: Soft and Easy Lemon Sorbet

What do pecan pie and creamy, soft lemon sorbet have in common? Sugar and Karo syrup. This 30 second video shows how to make a creamy, fat free frozen treat that's sure to tickle the most delicate palate.

Traditional frozen ices have been around since the Romans sent runners to the mountains to bring ice in time for dessert.

In this video I use lemon juice, sugar and karo syrup in making the sorbet. By using Karo brand light syrup will depress the freezing point of the mixture and lead to the formation of smaller crystals. This insures that the frozen ices remain a soft, tasty delicacy and not a frozen nugget with all the culinary impact of a ice cube.

The quantity of karo syrup used in the mix will directly affect the amount of time required to pre-chill the mix when using it in an ice cream maker. Because the syrup depresses the freezing point the mixture must be significantly pre-chilled before the final mix.

It's also great for making traditional "Kool Aid brand freezer pops" which suffer the same drawback. Frozen water is not really a tasty treat and does not substitute for "store bought" popsicles. By adding a little bit of karo syrup to the popsicle and stirring a few times during freezing you can easily create popsicles your children will prefer over anything they find at the local store freezer.

I hope you enjoy this. If you actually want to make sorbet using this process I strongly recommend you single step through the video. The directions are all there and can be readily followed but 30 seconds did not leave me much margin.

Comments

eye.gee (author)2010-09-02

I've been on a popsicle kick for the past six months. I generally just use fruit juice. Grape juice and grapefruit juice are my favorites. I've also tried some of the mixes, like cran-raspberry and pomegranate-blueberry. If I find the juice too sweet when I drink it, I add lime juice when I make the popsicles and I think they are much tastier that way. I've also frozen the coffee drinks you can get at the grocery store, mint tea, yogurt, smoothies. You name it. The only variety that came out like ice, and would benefit from the Karo syrup, was the mint tea popsicle. So thanks for this recipe. I'd like to try more teas, like sweetened black tea, and this will ensure a better texture.

egbertfitzwilly (author)eye.gee2010-09-02

Thank you for your kind words. If you make some coffee or tea flavored treats I think those would be appreciate. Perhaps a coffee sorbet prepared and then spooned into cups for the final freeze? Or a latte made with coffee and a vanilla sorbet?

bobftx (author)2010-07-11

Fat-free is lovely, but it's not fat that makes people fat. It's carbs. And this is almost nothing BUT carbs! Don't get the idea that this is a slimming dessert. And you're going to get a huge insulin spike from it, which is as bad for non-diabetics as for diabetics!

jburchet (author)bobftx2010-08-03

Yeah, too bad theres no fat in this recipe. It would slow the absorption of sugar into your bloodstream... less of a spike. I still might try it tho

egbertfitzwilly (author)bobftx2010-07-11

I don't think I held this out as anything but an easy way to make traditional sorbet. That it is fat free is merely coincidental, all sorbet is. That it is full of carbohydrates and sugars is, on the other hand, not coincidental at all. Wouldn't be much point otherwise....

tiggerbob (author)2010-07-11

Since the Karo causes the formation of smaller crystals, would adding Karo to an ice cream mixture eliminate the need for an ice cream maker to make ice cream?

Probably, but it will still need to be chilled and stirred or mixed. There's a comment I made down below that discusses starting off with pre-frozen ingredients.

silverrowan (author)2009-11-30

Do you need an ice-cream maker for this? Is it doing anything other than mixing up the sorbet and adding air (aka would a food processor work)?

I don't think a food processor would work. An ice cream maker is really a freezer with an agitator to keep the liquid from freezing into a solid mass. Although there are a couple of other instructables that get around this by using frozen ingredients for starting ( frozen rasberries and ice milk for example ).

You can do this by putting the mixture into the freezer and periodically stirring it by hand until it gets too solid. Start off checking and stirring maybe every 5-10 minutes until you get a feel for how much work it is.

Ah, I thought this one did start from frozen! I must have misread something. I'll get back to on how well it worked though if I ever get around to experimenting!

Thank you

canida (author)2009-09-01

Looks delicious! You can repeat the ingredients and instructions in the text above, by the way. That's totally legit. ;)

egbertfitzwilly (author)canida2009-09-01

Never even occurred to me. Good tip, I may update this weekend.

dchall8 (author)2009-09-01

If you are fast you can use the pause button.

mbudde (author)2009-08-31

This looks delicious. But for the first few directions in the video, the words are moving a bit too fast to easily read. I'll have to make this sometime.

egbertfitzwilly (author)mbudde2009-08-31

Thank you for your kind words. I agree the scrolling titles didn't work as well as I might have liked. I prefer the more or less static titles in the later scenes and will incorporate this experience in future submissions.

mbudde (author)egbertfitzwilly2009-08-31

Glad to be able to help.

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