Vegan Sorbetto With A Hint of Moscato (Wink!)

This recipe was born out of quarantine boredom and lots of culinary curiosity. As I am no chef nor have the least idea of what could be the best technique about making Sorbetto, I assure you it is as easy as getting boozy!

If you do not have a bloody clue about what Sorbetto is, let me enlight you real quick. Sorbetto has its roots back to 3000 B.C. believed to be discovered by Asian Cultures. Several cultures claim to be the pioneers of Sorbetto, but we are going to stand firm to our research LOL. Sorbetto is a word derived from the Italian language but, it was first known as sherbet, adapted later in France as Sorbet. The first Western mention of Sorbet appears to be a sherbet powder that the Turks used to drink. By 1662, sherbet powders were sold in England marketed as an Ottoman delicacy made with an aromatic fragrance like roses and violets. The French brought up their game during 1670 opening the first Sorbet store in Paris. Oh, La La! (Side note, I love you Paris!). It took some time before Europeans started to freeze sherbet by adding fruit juices and sweetening it with simple syrup. Enough with the history buff, right? Now that you are a savvy, I am going to give you my Sorbetto takeover recipe.

I wish I could find fresh mixed berries at the grocery store but due to our really bad friend, the COVID-19, it is hard to do so. Feel free to be experimental with different fruits like that University phase I am sure you no longer desire to speak about. No worries, I have been there too. Some rad fruit combos might work amazingly with each other when making Sorbetto. Even better, you can also add a variety of spirits and bubblies just, for flavoring though. 

Anywho, let get you started with a simple ingredient list. Heads up! You will also need a small pot, a strainer, a baking dish container, a blender, parchment paper and, lots of motivation. Again, these are the fruit combos + bubbles I experimented with. You can always change it for something else.

  • 1 cup of sugar
  • 1 cup of water
  • 24 ounces of fresh or frozen fruits (for this recipe I used equal parts (8 oz) of strawberries, melon, and kiwis)
  • Juice of a half lemon
  • 2 tbsp of your favorite spirit or bubbles (optional! I used Moscato of course)

Got your ingredients ready? Time to get to work!

  1. Wash your filthy hands! You do not want to play dirty.
  2. Cut all your fruit in squares just in case you have a blender that might burn out.
  3. Mix the water and the sugar together until it starts boiling. Do not leave it too long otherwise, you will end up with a caramel sauce. This is how you make your simple syrup. 🙂 Leave it to cool off for a bit.
  4. Get all of your ingredients and mix them up in the blender.
  5. Use this mixing time to cover your squared container with a piece of parchment paper. 
  6. Once both of your mix and container is ready, go ahead and pour the mix onto the container (using the strainer) and put it in the freezer until hard.
  7. Go back to your freezer and check if your mix is solid hard. If your answer is yes, take that baby boy out and crack it in smaller pieces.
  8. Blend those smaller pieces until it is smooth and beautiful.
  9. You can either serve it right there or, you can put it back in the freezer. If you save it for later, make sure that you take it out for a couple of seconds to have a softer consistency. 

See? That was super easy! Sometimes you even have these ingredients lying around your home. I know you might have some really good ideas and combinations. So let’s do this. You are going to try this recipe (your own way of course) and, then you are going to leave me a comment with your results. Time to get cooking!

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