What’s the difference between ice cream, gelato, sorbet, sherbet, granita – oh my?! According to the Kitchn:
“Ice cream has a custard base of milk, cream, sugar, and (typically) egg yolks. Churning this base as it cools gives it a smooth texture and incorporates air into the ice cream. The finished product is smooth, light-textured, and creamy.
Gelato starts out with a similar ice cream custard base, but it’s churned slower and frozen at a slightly warmer temperature. The slow churning incorporates less air, so the gelato is more dense. The higher freezing temperature means that the gelato stays silkier and softer. It’s also more likely for gelato to use a lower proportion of cream and eggs (or none at all) so that the main flavor ingredient shines through.
Sorbets are dairy-free and egg-free, and are made from fruit juice or flavored water and simple syrup. They’re churned like ice cream to give them a soft and snowy texture.
Sherbets are basically the same as sorbets but are usually made with some amount of milk or cream in addition to the fruit juice.
Granitas are exactly like sorbets except they’re made by hand. The liquid base is poured into a shallow dish and frozen. At intervals, the base is stirred or raked with a fork to break up the ice crystals as they form. The result is a frozen dessert with a coarse and flaky texture.”
Regardless of how it’s made or what it’s called, I’m guessing we’ve all enjoyed at least one kind of frozen treat in our lifetime! You’d be hard pressed to find anyone who hasn’t put their sweet lips on these babies! The ice flakes that surrender to the sweet citrus juice when you crack through the frozen top…Muah! They are just dee-licious!
Since we have very limited space in our condo flat AND our locker is filled to the gills with the kids’ stuff, I don’t own an ice cream maker (although I wish I did, sob sob)! However, that never stops me from making what I am “qualified” to make (according to definition): granita!
I promise, this is so SO easy and it does not require an ice cream maker! And hey, if you can’t find blood oranges, you can easily substitute with regular Navel oranges or even grapefruit or pomelo!
|Blood Orange Granita||
- Juice of 3 pounds blood oranges, or approximately 2 cups juice
- zest of 2 blood oranges
- 2/3 cup (5 oz or 160 ml) water*
- 2/3 cup (150 g) sugar
- Heat the juice, zest, water, and sugar until very hot and sugar has dissolved. Do not boil or it will get bitter.
- Remove syrup from heat and pour into a container with a lid. Leave the syrup to cool on the countertop, but do not put the lid on. Once cooled down, place in the freezer.
- Scale or scrape the ice along the edges and on top with a fork in order to release the ice crystals. Stir the syrup well. Repeat this every 30 minutes for 4 to 5 hours, or until the right consistency is achieved.
- If you have an ice cream maker, you can churn it according to manufacturer’s instructions**.
* use up to 1 cup (225 grams) sugar, depending on the sweetness of your blood oranges. The sweeter the fruit, the less sugar you need.
**If you churn this in an ice cream maker, this becomes a sorbet! Yum!