Standard Sorbet Recipe

This formulation uses a combination of fruit, citrus pectin and guar gum to provide a crisp fruit sorbet. The pectin and guar increase the thickness of the mix, improving meltdown resistance. Unlike many other stabilizers, pectin works best in acidic recipes and gives excellent flavor release. A touch of citric acid gives a clean finish to the sorbet.

In our recipe we used Gold Kiwifruit, which we peeled, removed the white centers and added to the mix. Soft fruit such as Kiwifruit or ripe mango are ideal for use in sorbet, as they can be added and blended through to add texture and mouthfeel.

We also used our small Ice cream machine (1.0 l capacity). The sorbet can also be produced by using a steel bowl and whisk and alternating between 30 min in the freezer / 30 seconds whipping until the sorbet has a fine light texture.

Recipe

Ingredient

Weight

Equivalent*

Water

450 ml

 

Sugar #1

110 g

½ cup

Pectin Jam (Citrus, Rapid-Set), Code ISPCCF2.1 or ISPCCF2.5

8 g

1 ½ teaspoon

Guar Gum, Code ISGUAR.1 or ISGUAR.5

2 g

½ teaspoon

Sugar #2

110 g

1 cup

Fruit Pieces

320 g

Approx 3 sliced kiwifruit

Citric Acid 50 % solution, Code ISCAAF

8 ml

1 ½ teaspoon

Flavour

As required

 

Net

1000 g

 

* Figures are given as a guide only. Please use the weights given for accuracy.

Method

  1. Mix the pectin and guar with Sugar #1 to ensure the gum is well dispersed in the sugar. This reduces the chance of lumping. Add to the water and mix with a whisk.
  2. Start heating the mix until it comes to the boil. This stage is important as it ensures the pectin and guar are thoroughly hydrated and mixed.
  3. Add remaining sugar (sugar #2) and simmer until all sugar is dissolved.
  4. Prepare the fruit, and add to the hot liquid. Using a high speed blender, mix the fruit through the liquid.
  5. Add the desired amount of citric acid and any flavour.
  6. Place in the refrigerator to cool.
  7. Churn in the Ice Cream machine (Alternatively, place bowl and whisk in freezer, add sorbet mix, whip for 360 seconds, then return bowl and sorbet mix to the freezer. Repeat several times at 30 minute intervals).
  8. Place in the freezer overnight to fully harden the sorbet.

Note:

  • The thickness of the sorbet can be controlled by varying the amount of pectin and guar gum. Any significant increases in dose rates of guar gum will give a “gummy” mouthfeel.