Do I dare to eat a ...n apricot sorbet
June 5, 2013 6:31 PM Subscribe
Eat it or not: vegan apricot / plum sorbet, unrefrigerated 24 hours
Right now it's totally melted and room temperature.
I'm thinking it's vegan so the worst thing that could happen is it would get a little fermented, but would fermentation really happen that fast?
Or am I totally wrong????
Right now it's totally melted and room temperature.
I'm thinking it's vegan so the worst thing that could happen is it would get a little fermented, but would fermentation really happen that fast?
Or am I totally wrong????
Sure, except it's all melty so why would you want to?
The sugar in the sorbet ought to act as a preservative/discourage bacterial growth. As should the acid in the fruit.
posted by leahwrenn at 6:34 PM on June 5, 2013 [1 favorite]
The sugar in the sorbet ought to act as a preservative/discourage bacterial growth. As should the acid in the fruit.
posted by leahwrenn at 6:34 PM on June 5, 2013 [1 favorite]
Response by poster: Sure, except it's all melty so why would you want to?
To drink it all in one amazing gulp, possibly... :)
posted by cairdeas at 6:35 PM on June 5, 2013 [3 favorites]
To drink it all in one amazing gulp, possibly... :)
posted by cairdeas at 6:35 PM on June 5, 2013 [3 favorites]
+1 sure
+1 why would you want to
Frozen desserts are usually a lot more sweet than non-frozen anything; the cold makes it seem less sweet so it gets extra sugar in the recipe. Melted popsicle is gross melted popsicle, not refreshing Kool-Aid. If melted sorbet was A Thing, we'd all know that by now.
I would re-freeze it -- if you don't have an ice cream maker, put it in a pan and keep breaking it up with a fork as it freezes; it should be much tastier than the current sugar slurry.
Alternatively: try it as a syrup mixed with a liquor and a fizzy drink?
posted by kmennie at 6:42 PM on June 5, 2013 [2 favorites]
+1 why would you want to
Frozen desserts are usually a lot more sweet than non-frozen anything; the cold makes it seem less sweet so it gets extra sugar in the recipe. Melted popsicle is gross melted popsicle, not refreshing Kool-Aid. If melted sorbet was A Thing, we'd all know that by now.
I would re-freeze it -- if you don't have an ice cream maker, put it in a pan and keep breaking it up with a fork as it freezes; it should be much tastier than the current sugar slurry.
Alternatively: try it as a syrup mixed with a liquor and a fizzy drink?
posted by kmennie at 6:42 PM on June 5, 2013 [2 favorites]
I'm vegan and generally follow USDA food safety guidelines to a neurotic T but I would totally re-freeze this and eat the hell out of it. No question.
Sorbet is going to be cloyingly sweet if you try to drink it straight-up melted, but if you'd really prefer drinking it to eating it re-frozen, maybe combine it with some seltzer water over ice? It would probably taste like an apricot-plum Italian soda!
posted by divined by radio at 6:46 PM on June 5, 2013 [1 favorite]
Sorbet is going to be cloyingly sweet if you try to drink it straight-up melted, but if you'd really prefer drinking it to eating it re-frozen, maybe combine it with some seltzer water over ice? It would probably taste like an apricot-plum Italian soda!
posted by divined by radio at 6:46 PM on June 5, 2013 [1 favorite]
Pour it into a popsicle mold and re-freeze. It'll be fine.
posted by Kololo at 7:01 PM on June 5, 2013 [1 favorite]
posted by Kololo at 7:01 PM on June 5, 2013 [1 favorite]
I came here to say combine it with seltzer, so +1 divined by radio! Because yes, sugar keeps forever, it absolutely won't kill you, but if you refreeze it the texture will probably not be quite as good, and also mmmmmmm seltzer.
posted by clavicle at 7:17 PM on June 5, 2013 [1 favorite]
posted by clavicle at 7:17 PM on June 5, 2013 [1 favorite]
Response by poster: Mixed with seltzer for the win! I will update for posterity if there are any ill effects :) Thank you guys!!!! This would have been truly a shame to go to waste.
posted by cairdeas at 7:22 PM on June 5, 2013 [2 favorites]
posted by cairdeas at 7:22 PM on June 5, 2013 [2 favorites]
Definitely safe to eat it. The ingredients are sugar, water, apricot/plum, vanilla extract, and possibly lemon. You could even try throwing the liquid in a blender with ice. Sorbet smoothie? Yum.
posted by goblue_est1817 at 7:22 AM on June 6, 2013
posted by goblue_est1817 at 7:22 AM on June 6, 2013
There will be no ill effects, nor weird molds. Worst case: yeast started growing (actually, that's inevitable; the only issue is whether or not there's enough to taste). After a bit, acetic bacteria may join in, rendering it vinegary, but that takes about 2-3 days at room temp before it's noticeable for more watery solutions (based on my experiences with wild fermentation). Should take even longer for high-sugar, high-fruit-acid liquids.
posted by IAmBroom at 8:03 AM on June 6, 2013 [1 favorite]
posted by IAmBroom at 8:03 AM on June 6, 2013 [1 favorite]
This thread is closed to new comments.
posted by cairdeas at 6:32 PM on June 5, 2013