‘This could pass as homemade': The best and worst supermarket lemon sorbet
Cold, refreshing lemon sorbet; tangy and citric, with a depth of fruitiness. We may have (thank goodness) given up on serving scoops 'to cleanse the palate' between the fish and the meat course, but it's still an excellent way to end a meal. Or top it with a splash of vodka and a glass of prosecco to make a sgroppino, an Italian dessert-cum-after-dinner-cocktail.
The high street offers many options, from supermarket own-label tubs to specialist producers. In my blind taste test of nine, I looked for a real fruit juice flavour, rather than the overwhelming taste of lemon flavouring. Lemon zest and oil have a place in sorbet, but not at the expense of juice. As for that important acid note, I want it to be nuanced and natural, not the sour slap of citric acid which has nothing to do with citrus fruit, as it is produced industrially by fermenting sugar.
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I also scrutinised the ingredients lists, keeping an eye out for additions that manufacturers may use to improve the texture and slow the melt (more on which below) – after all, they have to produce a sorbet that will survive a journey home, perhaps an hour in a hot car, before being returned to the freezer. Effectively, it's partially defrosting and refreezing, which is disastrous for the texture of a homemade, all-natural sorbet.
Some of those made with industrial emulsifiers (which give sorbet a spumy, or foamy, texture, melting to a froth rather than a syrup) did, in fact, taste good – but the best-flavoured one contained none at all. Which, in my books, is pretty cool indeed.
How I tasted
Each lemon sorbet was scooped into a glass while I was out of the room. The glasses were assigned a letter to anonymise them. I returned and tasted, making notes on flavour and texture. Once the identity of each had been revealed, I compared their ingredients lists and the weight-to-volume ratio.
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‘This could pass as homemade': The best and worst supermarket lemon sorbet
Cold, refreshing lemon sorbet; tangy and citric, with a depth of fruitiness. We may have (thank goodness) given up on serving scoops 'to cleanse the palate' between the fish and the meat course, but it's still an excellent way to end a meal. Or top it with a splash of vodka and a glass of prosecco to make a sgroppino, an Italian dessert-cum-after-dinner-cocktail. The high street offers many options, from supermarket own-label tubs to specialist producers. In my blind taste test of nine, I looked for a real fruit juice flavour, rather than the overwhelming taste of lemon flavouring. Lemon zest and oil have a place in sorbet, but not at the expense of juice. As for that important acid note, I want it to be nuanced and natural, not the sour slap of citric acid which has nothing to do with citrus fruit, as it is produced industrially by fermenting sugar. Skip to: I also scrutinised the ingredients lists, keeping an eye out for additions that manufacturers may use to improve the texture and slow the melt (more on which below) – after all, they have to produce a sorbet that will survive a journey home, perhaps an hour in a hot car, before being returned to the freezer. Effectively, it's partially defrosting and refreezing, which is disastrous for the texture of a homemade, all-natural sorbet. Some of those made with industrial emulsifiers (which give sorbet a spumy, or foamy, texture, melting to a froth rather than a syrup) did, in fact, taste good – but the best-flavoured one contained none at all. Which, in my books, is pretty cool indeed. How I tasted Each lemon sorbet was scooped into a glass while I was out of the room. The glasses were assigned a letter to anonymise them. I returned and tasted, making notes on flavour and texture. Once the identity of each had been revealed, I compared their ingredients lists and the weight-to-volume ratio.
