Sorbet Production

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Published 2008

About

A basic sorbet mixture is simply a sugar syrup mixed with flavoring ingredients. For sorbets, the proportion of sugar in the mix is even more critical to the texture of the final product than it is for ice cream, because sorbets do not contain the cream or egg yolks that contribute to the smooth texture of ice cream. The size of the ice crystals is the most important factor in texture.

The sugar content of fruit varies with its ripeness and other factors. Therefore, testing the sugar concentration of sorbet mix is the surest way to ensure proper texture. Sugar concentration can be measured with a hydrometer, also called a saccharometer. Basic measurement of sugar concentration, using the Brix and Baumé scales, is discussed. For best freezing, sorbet mixtures should be at a concentration of 30°–32.5° Brix or 16°–18° Baumé. If the sugar density is too high, dilute with a little water. If it is too low, add a little sugar syrup to increase the sugar content.