Tag Archives: frozen treats

does the colour of this lemon sorbet change the flavour?

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So I’m experimenting with making ice cream, ices and sorbets, and this is my latest creation – buttermilk lemon sorbet.

As I don’t like to use white sugar, I used coconut sugar and agave as sweeteners. This is why my sorbet is brown and not white, like most lemon sorbets.

I have to say, I think the colour does influence the flavour. Psychologically and because of it’s ingredients, it tends to taste of the coconut sugar (kind of a caramel, brown sugar flavour), but still has a very intense lemon flavour. Which comes in as a second flavour note. No outward taste of buttermilk, but I think it adds to the tartness.

Overall I think it has a very nice taste. It’s tart, sweet and very refreshing.

I used a conventional ice cream maker to make it.

Here’s the recipe if you’d like to try it.

Buttermilk Lemon Sorbet
3/4 cup coconut sugar
3/4 cup raw agave
2 cups buttermilk
zest of 3 lemons
1/2 cup fresh lemon juice (4 – 6 lemons)

I added everything to a large bowl and whisked it all until the coconut sugar was dissolved.
Transfer this liquid to your ice cream maker and let it run as per the instructions for your machine.
Mine was in there for 1 hour.

Transfer the sorbet from the machine to a container and freeze in the freezer for 6-8 hours or overnight.

Enjoy on it’s own or with some fresh, seasonal berries. Yum!

Update:

Here’s some sorbet I made using the same recipe as above, except instead of the coconut sugar I used 3/4 cup agave only. I also added just a touch of beet juice (left over from some beets that I juiced) to make Buttermilk Pink Lemon(ade) Sorbet.
I think the pink is very pretty!

let’s make ice cream…in a bucket!

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making ice cream in a bucket

Today we made ice cream in a bucket!

Oh what fun we had, kids, a dog and a bucket…

Here’s how we did it:

Ice cream ingredients:
Ice cream version 1:
fresh strawberries
coconut milk

Ice cream version 2:
cocoa
coconut sugar
coconut milk

Put your ingredients into a shallow cookie tin and seal it well with duct tape so that it’s totally ‘leak proof’.

Put some ice and salt into the bottom of the bucket that will hold the cookie tin.

Here’s why we add the salt to the ice:
Because plain ice can only barely cool something to the freezing point of water, we will need to do something to make it much colder than that, since our ice cream mixture freezes at a lower temperature than water.
The ice cream freezes because the salt and the ice mix to make a substance with a lower freezing point than ice alone. This means that the ice and salt mixture must get even more heat from somewhere in order to melt.
Salty water freezes at a lower temperature than plain water. But the ice is made of plain water, so it melts at 0 degrees Celsius. Since the ice keeps melting, but the water no longer freezes (because there is only salt water, which doesn’t freeze at 0 degrees), the temperature goes down.
The heat gained by the ice as it melts is no longer offset by the heat given up by freezing water (since the water is no longer freezing back onto the ice). The heat gain has to come from somewhere else. It comes from the ice cream.

Place the sealed cookie tin into the bucket, setting it on top of the ice.
Add more ice and salt on top of the cookie tin.
Add the lid to the bucket and seal it well.
We sealed it on all sides, all around the bucket just to keep everything in place.

Now comes the fun part!

Kids and dog passed and kicked the bucket for 10 minutes.

We opened the bucket, and then the tin.

To our amazement – ice cream!

Everyone tried it and it was a hit. Even though it was made of only a few ingredients and no white sugar!

Even Romeo the dog got to have a taste!

Can wait till next year when we make it again!