Sherbet, Sorbet or Gelato. Uniquely, Elderberry.

Sorbet, sherbet, and gelato are all frozen desserts, but they differ significantly in ingredients and texture. Gelato is dairy-based, typically made with milk, cream, and sugar, resulting in a dense, creamy, and flavorful experience. Sorbet, on the other hand, is dairy-free, relying on fruit, sugar, and water for a refreshing, icy, and often tart flavor. Sherbet falls in between, incorporating a small amount of dairy (like milk or buttermilk) along with fruit and sugar, offering a smoother, lighter texture than gelato but still creamier than sorbet. We will start with our base sorbet. Then you just add the dairy to create a unique sherbet or gelato. Up your dessert game this summer and keep it fresh!

Sorbet

Ingredients: Fruit, sugar, and water. No dairy.

Texture: Icy, crisp, and refreshing, often with a slightly granular texture.

Flavor: Bright, clean, and fruity, with a pronounced tartness.

Dietary Considerations: Dairy-free and vegan-friendly.

Our base recipe is for a sorbet made with lemon, strawberries, sliced bananas, Norm’s Farms Pure Elderberry Extract and elderflower simple syrup.

To make a great sherbet, focus on balancing sweetness and acidity, using the right amount of sugar, and ensuring a smooth texture by incorporating dairy or other ingredients that prevent ice crystallization. Simply add your choice of dairy to create a wonderful sherbet for dessert. For an even richer experience, add heavy cream as well to make a gelato. How much to add? At least a cup of milk for your sherbet and another ½ cup of heavy cream for your gelato.

For the Creamiest Texture

• Chill ingredients thoroughly: Ensure your fruit juice or puree, dairy (like milk or yogurt), and any other liquid ingredients are well-chilled before mixing.

  
  

• Keep things cold: If using an ice cream maker, chill the bowl for at least 24 hours beforehand. If not using a machine, freeze the mixture in a shallow dish for faster freezing.

  
  

• Incorporate air: Whipping the cream or dairy component before folding it into the mixture can help create a lighter, creamier texture.

  
  

• Use the right dairy: While whole milk is standard, don't be afraid to experiment with fattier options like half-and-half or cream for a richer result. Buttermilk can also add a pleasant tang. We have used a honey flavored Greek yogurt for a very cool twist. And that changes it to frozen yogurt but still tastes like sherbet to us.

  
  

• Don't skimp on sugar or fat: These ingredients play a vital role in the texture and stability of your sherbet, helping to prevent ice crystals.

  
  

• Churning or mixing: An ice cream maker churns the mixture as it freezes, breaking down ice crystals and producing a smoother texture. If you don't have a machine, you can periodically mix the sherbet as it freezes to achieve a similar effect. 

  
  

• Consider liquid sugars: Using a simple syrup can improve the texture. Making a simple syrup (equal parts sugar and water) in advance and chilling it can help ensure even sugar distribution, making it smoother and less icy. The beauty of simple syrup is that it really is simple, requiring only two ingredients: sugar and water. Of course, we add fresh elderflowers.

  
  

  * Simple syrup recipe: It only needs two ingredients in equal portions: sugar and water. The mixture needs to be heated so the sugar dissolves into the water. If you add the additional elderflowers the moment the sugar dissolves and leave them there until it cools, it will steep in the hot liquid, infusing that wonderfully delicate elderflower flavor.

  
  

• Pour equal parts water and sugar in a saucepan. Remember, the sugar dissolves into the water, so 1 cup of sugar and 1 cup of water will not equal 2 cups of simple syrup. It’s more like 1 ½ cups simple syrup once dissolved. Adjust your measurements as needed.

  
  

• Heat the ingredients until dissolved. Stir the simple syrup and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy.

  
  

• Immediately remove from the heat source. Add elderflower umbels and wait until it cools to steep.

  You can keep elderflower simple syrup in an airtight container in the refrigerator for up to 1-2 weeks.