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Scoopable Sorbet... possible?!

Ryan_Santos_33238

hello!

i got my hands on some wild elderflowers and would like to make a SCOOPABLE sorbet.

i have a nice home style ice cream maker. no pacojets, no liquid nitrogen....

is this possible?!

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Chris_Young_80640

Agree with Corey. Getting a scoopable sorbet is about having enough solids and depressing the freezing point of water low enough with added sugar. Stability really only helps with slowing melt. Gelatin is an excellent stabilizer and can be used at around 0.1% to 0.5% by weight (I recommend around 0.2%).

seijoed

Nice @Corey, now I need to buy more stuff

Corey_37766

Min/max percentages (of total weight) from the great Francisco Migoya:

fruit puree (sweet) 40-60%

fruit puree (acidic) 25-40%

dry extracts (fruit solids plus sugar and powdered glucose) 31-36%

stabilizer 0-1%

sugar 25-32%

A refractometer is recommended for determining sugar content of your base.

Ryan_Santos_33238

thanks corey, do you have a base recipe or ratios you use?

Corey_37766

I use a simple Cuisinart ICE-21 and have gotten some great results with it.

Definitely make sure there's enough sugar. If your sorbet base is watery, you may want to try glucose powder and sorbet stabilizers to give it the viscosity you desire and inhibit crystallization.