Perfect Raspberry Sorbet with Pacojet

Mathias_Nordgren_34030

I want to make the perfect raspberry sorbet without having to heat the raspberry puree. Plus, every recipe I find contains a lot of refined sugar, which makes it all too flat and sweet. I want a crisp, acidic and fresh sorbet. 

How do I put together a recipe that works in pacojet? Guess I need some starch that is not too sweet. In my attempts without regular sugar themixture freezes into a block which only results in frozen powder when pacotize.

Any suggestions?

Chris_Young_80640

Here's a great raspberry sorbet recipe I developed for Heston's In Search of Perfection. It will work fine in a PacoJet:

800 g raspberries. Frozen, then thawed and pureed work great in my experience.

100 g fructose (fruit sugar that really enhances the raspberry flavor)

100 g sucrose (half as sweet as fructose, so that the sorbet doesn't become too sweet, but needed to keep it from becoming a block of ice)

10 g vodka (the ethanol helps soften the sorbet, and makes the raspberry volatile aromas more volatile for enhanced flavor.)

Blend the sugars into about 200 g of puree and heat until warm, no hotter than 50 °C and stir until the sugars dissolve. Then mix in the rest of the puree and the vodka. Freeze in a Paco beaker and then Pacotize. If it's too soft, remove about 20 g of sugar at a time until you get the right texture.

This churns great with dry ice too: http://www.chefsteps.com/activities/making-ice-cream-with-dry-ice