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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Sugar Free Sorbet

There’s a lot of good no-sugar-added ice cream out there, but it’s tough to find a no-sugar-added sorbet.

Even our sugar-free and lactose-free Top Pick Of The Week, Clemmy’s ice cream, offers only an Orange Creme flavor, a combination of vanilla ice cream and orange sorbet.

But if you’re on a sugar-free diet and miss sorbet, you can make it yourself with unsweetened fruit juice or pureed watermelon and other fruits. If you don’t have an ice cream maker, you can make granita, a “crunchy sorbet” (see recipes below).

To make no-sugar-added sorbet or granita:

  • Freeze 2 liters of unsweetened juice in your ice cream maker, along with artificial sweetener equivalent to one cup of sugar (you can adjust the sweetener to taste—the less you use, the better).
  • Use maltitol as the sweetener. It can be purchased online in crystal or syrup form (syrup blends better into the juice). Splenda is a good second choice.
  •  

    Sorbet made with pomegranate juice. Photo
    courtesy Pom Wonderful.

     

  • Find sorbet and granita recipes in our Gourmet Ice Cream Section. Substitute maltitol for the sugar.
  •  
    What’s The Difference Between “Sugar-Free” And “No-Sugar-Added?”
    No-sugar-added products still contain some sugar that is is naturally contained in the ingredients used. Milk, for example, contains lactose, or milk sugar. Plant and animal tissues contain dextrose; fruit contains sucrose.

    A product labeled sugar-free has absolutely no sugar. Whatever sugar occurs naturally in the ingredients has been removed. This is a much more expensive process, which is why most foods are no-sugar-added.

      





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