Looking for a base Sorbet/Italian Ice stabilizer recipe for a specific purpose. I've made fruit sorbets with 25%-35% sugar that have had great texture and flavor, but it's an expensive sorbet to make considering it's 80 to 90 percent fruit. I'm assuming I can get a similar texture if I think the mix out with water and use some stabilizers like xantham or locust bean gum at 0.1 to 0.2 to get that thick, unctious texture.
However, I am looking to get an italian ice/water ice texture. So the flavor of sorbet's like mango, pineapple, berries...but something that eats a little looser.
Only problem is if I thin out with water and dip below that 25%, I'll get an icy product when freezing.
Can anyone suggest a stabilizer combination and concentration for a looser fruit sorbet?Something that can not only be more cost effective while still having great fruit flavor, but something that has a lighter texture without being granita?
Looking for something like
this (they use flavoring and sugar, no real fruit juice) or
this and
Miko's (which uses real fruit juice.)
