Comments on: How to Make Sorbet

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Wed, 06 May 2026 00:29:46 +0000

In reply to Amy Karatz. Thank you for catching that! I've updated it to 3.

By: Amy Karatz

Amy Karatz — Tue, 05 May 2026 09:34:00 +0000

Do you know that your sorbet recipe calls for 3 cups juice in the top explanation, but just 2 cups juice in the ingredient list in the recipe box. Which is it? Thank you, Amy

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Mon, 14 Apr 2025 01:47:10 +0000

In reply to Susan. Hi Susan, most vanilla contains alcohol, unless you're using vanilla paste. You can leave out the alcohol, but you'll need more simple syrup. As long as you get the egg to float, it will work!

By: Susan

Susan — Thu, 10 Apr 2025 13:59:38 +0000

In reply to Ari. Zoe, don't want alcohol unless it is burned off. Can I use vanilla instead? What can I substitute safely? Thank you!

By: Rachel

Rachel — Thu, 01 Aug 2024 20:48:48 +0000

Here is some info on the difference between refractometers for honey and for cooking: amount of solids in a liquid is measured on a scale called the Brix scale.

Explanation: Brix is a scary sounding name for a simple kind of scale. Each degree of Brix equals 1 percent sugar. So, grape juice with a Brix of 18 is 18 percent sugar. The Brix of honey can be from about 70 to 88.

Now here is where confusion sets in. While most refractometers give a reading in Brix (solids in water), honey refractometers give readings of water in honey. This is (kind of) the opposite of Brix.

Explanation: This type of reading is used in honey refractometers so beekeepers don’t have to subtract the Brix reading from 100 to get the moisture level. It’s just a convenience. However, it can get really confusing when a beekeeper uses a refractometer designed for another purpose—such as brewing. Not only are these designed to be most accurate in other ranges, the readings are in Brix—not 100 minus Brix. It it best to use a refractometer designed for your specific purpose.” (From honeybeesuite.com). Because we all can subtract, this should be an easy transition. Honey refractometers cost <$30 online.

By: Lisa Perry

Lisa Perry — Tue, 30 Jul 2024 23:03:07 +0000

In reply to zoe. I was going to ask the same as I would be giving some to my grandson, & although I regularly cook with wine, the cooking process dissipates the alcohol. I will try the corn syrup

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Thu, 27 May 2021 21:40:44 +0000

In reply to John Z.. Hi John! For this recipe it does not matter. Cheers!

By: John Z.

John Z. — Tue, 11 May 2021 14:27:40 +0000

Greetings! Does the egg have to be cold or room temperature? Thank you!

By: michael engle

michael engle — Tue, 19 May 2020 03:13:59 +0000

I have a recipe for sorbet that has buttermilk in it. I switched out the sugar for maple syrup, and the sorbet turns hard as a rock. I think this egg trick is worth a shot. We had so much strawberries last year (and my father can’t have seeds) that we juiced them, and canned the juice. Here is to hoping!

By: Barbara Young

Barbara Young — Tue, 29 May 2018 23:11:32 +0000

Hi Zoe. My husband has a “Triple Scale Beer & Wine Hydrometer.” One scale measures Percent Sugar (Balling). Google tells me that the Balling scale is similar to Brix. The scale runs from 0-40. Can I use this to measure the sugar content of sorbet, aiming for a reading of 24-28?