Procedure for Modern Method #2

Appears in

Published 2008

Determine the formula for the sorbet.
Scale all of the ingredients accurately.
Combine all of the dry ingredients in a bowl.
Put the water in a pot over a high flame and bring it up to 40°C / 104°F.
Once the liquid reaches 40°C / 104°F, pour in the dry ingredients carefully but quickly, while whisking constantly.
Bring the mixture up to 85°C / 185°F and maintain this temperature for 2 minutes (turn the heat off if necessary). This will allow the stabilizers to fully hydrate and all of the dry ingredients to dissolve. Do not exceed heating time and/or temperature, in order to prevent excess liquid evaporation that could alter the formula.
Chill mixture down to 4°C / 39°F.
Mix in the main juice, purée, or infused liquid.
Let the sorbet base mature for at least 2 hours and up to 6 hours.
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.

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