Sorbet

Ingredients U.S. Metric
Sugar (see Note) 12 oz 375 g
Water 8 fl oz 250 mL
Fruit juice or pulp or other flavor ingredients (see variations) (see variations)
Water (see variations) (see variations)

Note: Including corn syrup as part of the sugar may slightly increase smoothness in some sorbets, although traditional sorbets are made with only granulated sugar. To include corn syrup, decrease the sugar to 11.5 oz (360 g) and add 2 oz (60 g) corn syrup to the syrup ingredients.

Method

Procedure

  1. Make a syrup by heating the sugar and first quantity of water to dissolve the sugar. Cool.
  2. Prepare the desired flavor ingredients as indicated in the variations that follow. If additional water is required, mix it with the flavor ingredient.
  3. Mix the syrup with the remaining ingredients.
  4. If possible, test the sugar concentration with a hydrometer (saccharometer). The mixture should be between 16° and 18° Baumé, or between 30° and 32.5° Brix. If the concentration is too low, add a little more syrup. If it is high, dilute with a little water.
  5. Chill the mixture well, then freeze in an ice cream freezer according to the manufacturer’s instructions.

Variations

The following sorbet variations indicate the quantities of flavor ingredients and additional water to be used in the above recipe. If the ingredients require special preparation instructions, they are indicated. If no special directions are given, simply follow the basic procedure above. Note that most fruit sorbets require strained fruit purée for the smoothest texture. This means fruit pulp that has been puréed and then forced through a sieve.