Cherry Sorbet Yield

robert.c.brown15

https://www.chefsteps.com/activities/cherry-sorbet

I don’t understand the yield on this. I couldn’t get cherry puree in time so I did it myself. Hulled 840g of cherries, cooked SV for 1 hour at 148F, then blended and strained. Ended up with 715g of puree, whoops. Should have hulled 900-950g I guess.

I adjusted that number in the recipe and continued on with it. It called for 5.6g of bronze gelatin which I didn’t have so I used 4g of knox powdered gelatin. We’ll see how that goes.

Everything else went well and I have it cooling in the refrigerator until I make it with dry ice tomorrow.

The yield is probably around 1300-1400 grams though.

All fine with me. Happy to have more. Just don’t see how this is supposed to yield 600g.

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Comments

robert.c.brown15

Was great!

PrestonSantiago_1678676

It sounds like you've had quite the adventure making your cherry sorbet. Adjusting the recipe based on the yield of your cherry puree was a smart move, and using powdered gelatin instead of bronze gelatin should work just fine.

It's great that you're happy with the increased yield of your sorbet. Sometimes, having a little extra is a sweet surprise! If you're interested in exploring more sorbet recipes or looking for tips on working with gelatin, you should check out as seen here. They have a wealth of recipes and resources that can help you perfect your sorbet-making skills.