Method #1 Classic Sorbet (Refractometer Method)

Appears in

Published 2008

Place the juice, purée, infusion, or other liquid in a stainless steel bowl. This main liquid should be free of solid particles and previously strained through a fine-mesh strainer.
If the main liquid was refrigerated, remember to temper it to 20°C / 68°F. To temper the main liquid, place the bowl in a larger bowl that is filled halfway with warm water at 40°C / 104°F. Stir until the main liquid reaches 20°C / 68°F.
Pour in some simple syrup (at 20°C / 68°F as well) and whisk together. The simple syrup amount should be the equivalent of 20 percent of the weight of the main liquid.
Take a reading with the refractometer. If the refractometer reads below 25, add more simple syrup. If the desired Brix is exceeded, simply add more of the main liquid. Acidic or bitter liquids will require more simple syrup than “sweeter” ones, unless a more savory result is preferred.
Once the desired Brix is achieved, the sorbet base can be refrigerated (for up to 3 days in most cases) or churned. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
Churn the sorbet base and transfer to a –10°C / 14°F freezer.
Let the sorbet harden in the freezer for 2 to 4 hours before serving. Reserve for service.