Can we eat sorbets??
thanks,
sheila
sorbet
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Connie's right - we are all different - but I, too, have eaten sorbets, homemade and store-bought (mine are better!). I've also eaten cashew-based ice 'creams' as well as coconut-milk ones. All of those have been OK. I'll be making my cranberry sorbet for Christmas eve, very little sweetened (just the way I like it - tangy!).
When I was really miserable, most sweeteners, natural or artificial, seemed to make things worse, but now a splash of sugar or maple syrup or honey from time to time seems fine.
How are you feeling? I try to save trying novel things for a time when I'm feeling pretty good, and not too many of those in any given week.
Sara
When I was really miserable, most sweeteners, natural or artificial, seemed to make things worse, but now a splash of sugar or maple syrup or honey from time to time seems fine.
How are you feeling? I try to save trying novel things for a time when I'm feeling pretty good, and not too many of those in any given week.
Sara
sorbets
thanks alot.
Sara,
i feel so much better these days.
We had company lunch yesterday at a french restaurant and i feel fine today.
i kept away from most things but only had a steak, i told them no butter and FF.
I had a sorbet for dessert and yet am waiting for the consequences but so far i feel good.
it looked like it had some nuts in it, it tasted so good and its been so long since i had something that sweet.
i am so happy to be able to add some more junk to my diet.
i have gotten addicted to the potato chips LAYS you told me about, i bought a big bag and have been eating way too many of them.
also i put on weight so that has to be a good sign, so now i need to stop eating all the junk so much, but i feel good these days.
fingers crossed it continues.
BM are also somehwat normal just not as dark as they used to be, but i am not complaining............
thanks for asking.
Sara,
i feel so much better these days.
We had company lunch yesterday at a french restaurant and i feel fine today.
i kept away from most things but only had a steak, i told them no butter and FF.
I had a sorbet for dessert and yet am waiting for the consequences but so far i feel good.
it looked like it had some nuts in it, it tasted so good and its been so long since i had something that sweet.
i am so happy to be able to add some more junk to my diet.
i have gotten addicted to the potato chips LAYS you told me about, i bought a big bag and have been eating way too many of them.
also i put on weight so that has to be a good sign, so now i need to stop eating all the junk so much, but i feel good these days.
fingers crossed it continues.
BM are also somehwat normal just not as dark as they used to be, but i am not complaining............
thanks for asking.
The only sorbet I can eat is Ciao Bella's blood orange sorbet. Unfortunately, many of them have guar or xantham gum as thickeners, which make me sick. My favorite was always Sharon's coconut sorbet, until I realized the guar gum was making me sick.
Sheila, congrats on your improvement!
Hugs,
Polly
Sheila, congrats on your improvement!
Hugs,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
Gabes-Apg
- Emperor Penguin
- Posts: 8330
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
I am similar to polly, quite a few of the gluten free/dairy free sorbets here in Aus have pea protein and soy based ingredients to help give the sorbet texture.
I have been making a raspberry and lemon granita (granita is a bit more course than sorbet) I use a juice that is pulp and seed free.
I have been making a raspberry and lemon granita (granita is a bit more course than sorbet) I use a juice that is pulp and seed free.
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
I can't find where I wrote down my cranberry sorbet... in fact, it might have been somewhere other than here?
But it was dead easy, and could be varied at will:
1 or 2 packages of cranberries (used fresh last time - will use frozen now, because that's what I could find!) - they're usually 12 or 16 ounces.
Chill the cylinder of an ice-cream maker, if you have one. (If not, you can do this like a granita, as Gabes does.) In a saucepan, cover the cranberries with water, and boil till they soften and burst. Remove from heat. When cooler, squish them through a chinois or sieve. This step is optional, but it does remove some of the tiny seeds, and the tougher bits of skin & pulp. Add some lemon or orange juice (I used fresh lemon juice and a splash of Tropicana - had my nephew drink the rest of the pint). A little Cointreau or Triple Sec is nice. I added a 'dollop' of maple syrup - you could add more to taste, but I left it quite tart and even sweet-lovers enjoyed it. I let the mixture sit in the fridge overnight, with a cinnamon stick in it. Before serving, I removed the cinnamon stick and ran it through the ice-cream machine. You could also freeze it "as is" and blend or food-process when mostly frozen, to whip some air into it, then refreeze if necessary. When you serve it this way by 'shaving' with an ice-cream scoop rather than scooping, it's kind of like an Italian ice. Very good with a sweeter dessert, like something apple-y!
You could do this, of course, with any fruit you tolerate (I'm thinking about pears and ginger). There are recipes for these sorts of things online, but it's the kind of thing you can make up successfully. Most recipes use much more sugar or sweetener than I enjoy. I would not hesitate to use honey or sugar or maple syrup or agave syrup interchangeably, starting with much less than called for and then increasing a teeny bit to taste.
As Gabes says, you can also use juice, or a mix of juice and fruit.
But it was dead easy, and could be varied at will:
1 or 2 packages of cranberries (used fresh last time - will use frozen now, because that's what I could find!) - they're usually 12 or 16 ounces.
Chill the cylinder of an ice-cream maker, if you have one. (If not, you can do this like a granita, as Gabes does.) In a saucepan, cover the cranberries with water, and boil till they soften and burst. Remove from heat. When cooler, squish them through a chinois or sieve. This step is optional, but it does remove some of the tiny seeds, and the tougher bits of skin & pulp. Add some lemon or orange juice (I used fresh lemon juice and a splash of Tropicana - had my nephew drink the rest of the pint). A little Cointreau or Triple Sec is nice. I added a 'dollop' of maple syrup - you could add more to taste, but I left it quite tart and even sweet-lovers enjoyed it. I let the mixture sit in the fridge overnight, with a cinnamon stick in it. Before serving, I removed the cinnamon stick and ran it through the ice-cream machine. You could also freeze it "as is" and blend or food-process when mostly frozen, to whip some air into it, then refreeze if necessary. When you serve it this way by 'shaving' with an ice-cream scoop rather than scooping, it's kind of like an Italian ice. Very good with a sweeter dessert, like something apple-y!
You could do this, of course, with any fruit you tolerate (I'm thinking about pears and ginger). There are recipes for these sorts of things online, but it's the kind of thing you can make up successfully. Most recipes use much more sugar or sweetener than I enjoy. I would not hesitate to use honey or sugar or maple syrup or agave syrup interchangeably, starting with much less than called for and then increasing a teeny bit to taste.
As Gabes says, you can also use juice, or a mix of juice and fruit.
Thanks Sara. I don't have an ice cream maker so will have to do it the long way, but I will give it a try. I rarely see cranberries in produce so the frozen sounds like a better idea.
I had never heard of granita and had to look it up.
I am working with GF in the kitchen more and more, and it is becoming a bit easier. Scared me at first to think I had to "relearn" how to cook at my age
, but it's not as intimidating as I thought.
Sincere thanks,
garina
I had never heard of granita and had to look it up.
I am working with GF in the kitchen more and more, and it is becoming a bit easier. Scared me at first to think I had to "relearn" how to cook at my age
, but it's not as intimidating as I thought. Sincere thanks,
garina