Giada De Laurentiis’ Easy Trick for Making 4-Ingredient, Super-Scoopable Sorbetto
Celebrity chef Giada De Laurentiis knows that making sorbet or, in Italian, sorbetto, can be a tricky affair.
Once you make and freeze the simple recipe, the Food Network personality explained, it can become a rock-solid frozen mass.
Here’s the Eat Better, Feel Better author’s secret to creating creamy sorbetto that scoops like a charm.
De Laurentiis has a raging sweet tooth
In her most recent cookbook, De Laurentiis confesses to her pronounced sweet tooth. But she also admits that the older she gets, it’s not a fancy she can give in to as often as she did in her younger years.
“Not too many people can go very long without dessert, least of all me,” she writes. “At the end of the day – and that’s generally when I start itching for something sugary – life’s too short to live without sweets!
“These days, though, I want to make sure my indulgence is really worth the number I know it may do on my digestion and won’t just throw fuel on the fire of my out-of-control sweet tooth.”
How Giada De Laurentiis avoids sugar hangovers
The Giada at Home host knew she had to reinvent sweets for herself in order to enjoy them without wreaking havoc on her digestive system. So she got investigative with her recipes, figuring out what still tasted delicious without causing damage like bloating and cramps.
“To make treats that are easier to digest and gentler on my body, I’ve been experimenting with ingredients I haven’t used much before, like alternative flours and sweeteners,” she said. “Whenever possible, I now avoid gluten and highly refined products in my baking and aim to make things just a little less sweet than I might have in the past. I find I don’t get the same kind of sugar hangover from these desserts.”
Her Simple Sorbetto recipe
As for De Laurentiis’ sorbetto recipe, all it calls for is frozen mixed berries, maple syrup, salt, and vodka. The vodka is optional and should, of course, be completely omitted if the dessert is being served to children.
However, if you want to use it, De Laurentiis says that “adding a tablespoon of vodka to the berry mixture keeps the sorbetto from freezing completely, so it’s still soft enough to scoop if you make it ahead of time.”
And the recipe is thoroughly simple: Just blend all ingredients in a blender until it’s a “coarse puree.” Keep pulsing and blending until the concoction is smooth. It can be served right away or frozen for a week.
