Base Recipes: Sorbets

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Published 2008

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Classic Method Sorbets

The sorbets made with this method are perhaps the simplest in this book, since they contain very few ingredients. For this reason, though, they need to be properly balanced. Always keep in mind the following recommended percentages:

Ingredient	Minimum	Maximum
Fruit purée (sweet fruit)	40% total weight	60% total weight
Fruit purée or juice (acidic fruit)	25% total weight	40% total weight
Dry extracts (fruit solids plus sugar and powdered glucose)	31%	36%
Stabilizer (if used)	0%	1% total weight
Percentage of sugar (or Brix)	25% (or 25° Brix)	32% (or 32° Brix)