Method #2: Modern Sorbet Method (Sorbet Syrup Method)

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Published 2008

About

All of the following recipes are made with manufactured purées. Keep in mind that these kinds of purées contain, on average, an added 10 percent of sugar by weight. It is entirely possible to make these sorbets with fresh fruit, by reducing the sugar in the formula by 10 percent and adjusting the solids percentage and water percentage based on the fruit chart.

Make sure to review the method before beginning. A batch of Sorbet Syrup (below) will need to be made first.

Sorbet Syrup

Ingredient	Amount (In Grams)	% of Total Recipe	Water	Solids
Sugar	4203 g	42.03%	0	4203 (100%)
Sorbet Stabilizer Mix	69 g	.69%	0	69 (100%)
Water	3910 g	39.1%	3910 (100%)	0
Glucose powder	1818 g	18.18%	90.9 (5%)	1727.1 (95%)
Total	10 kg	100%	4000.9 g (40.01%)	5999.1 g (59.99%)

Combine 10 percent of the sugar with the Sorbet Stabilizer Mix and mix thoroughly.
Place the water, remaining sugar and 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 while stirring. If the mixture is poured in too quickly, the stabilizer will clump up and will 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 it is added to the main ingredient.
Once the sorbet mix has been combined with the main ingredient and water, let the mix “mature” or age for 2 hours minimum, 6 hours being ideal. This will give the stabilizers and sugars time to bind with the main ingredient and 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.

If using this sorbet mix instead of simple syrup for method #1, use a refractometer to determine the correct amount of syrup (Brix between 25 and 32°).

The recommended machine to use is a batch freezer, since there are stabilizers present. A Pacojet will also turn out an excellent product, with the added benefit of pacotizing as many beakers as needed before service without having to do so at different times during the day, because the stabilizers will maintain the sorbet’s integrity.