Savoury sorbet?

Alex_Doughty_9034

I had an idea to churn a consomme into a sorbet but obviously it would just turn into a granita in the machine, then a frozen mass in the freezer. Does anyone know of any way to achieve a savoury sorbet without sugar?

merridith

There are many sorbets made with just vegetables - tomatoes make a lovely sorbet as do many squashes. I have had basil sorbet, as well. Have a look at Migoya (frozen desserts) for some guidance on stabilizers. Also look at the Boiron site. I think you can make sorbet without sugar though you probably need at least a little atomized glucose or (I use) dextrose powder for texture and to retard crystallization. I once ate the most incredible olive oil sorbet you can imagine - pure olive oil pacotized, but I don't know if it had any other stabilizer in it. I have made cucumber sorbet as well which I made just a little sweetness in the form of lichee juice (clear and nearly neutral) but it could easily have been made savory as well. If you add enough fat or other such solids, you can certainly reduce sugar - yogurt for instance is a good starting point. But then that is not what one wants when looking for "sorbet," I don't think.