- Combine 10 percent of the sugar with the sorbet stabilizer mix. Mix thoroughly.
- Place the water, remaining sugar, and the glucose powder in a pot over high heat. Stir constantly using a whisk.
- When the mix reaches 40°C / 104°F, slowly pour in the sorbet stabilizer and sugar mixture as you stir. If the mixture is poured in too quickly, the stabilizer will clump up and therefore not work.
- Continue stirring until the mixture reaches 85°C / 185°F. At this temperature the stabilizers will fully hydrate and the sugars will dissolve completely.
- Take the pot off the heat and transfer the liquid mix to an ice bath. Let the mix cool down completely before you add it to the main ingredient.
- Once you have combined the sorbet mix with the main ingredient and water, let the mix “mature” or age for at least 2 hours and up to 6 hours, which is ideal. This will give the stabilizers and sugars time to bind with the main ingredient to produce a high-quality sorbet.
- Churn the sorbet base and transfer to a –10°C / 14°F freezer.
- Let the sorbet harden for 2 to 4 hours before serving. Reserve for service.
Because there are stabilizers present, the recommended machine to churn sorbets made with this method is a batch freezer. A Pacojet will also produce an excellent product, and there is the added benefit of pacotizing as many beakers as you need before service without having to do so at different times during the day, because the stabilizers will maintain the sorbet’s integrity.