Sorbet with minimal solids.

Is there a method for making sorbet using extracts and compounds with syrup (50 brix) as opposed to having to use a base such as a puree with more solids?
I spin with a Paco or Dry Ice .

Find more posts tagged with

Everything Else

Comments

Chris_Young_80640

The simple syrup will provide enough solids on its own, if you use enough of it. You'll need something around 30% soluble solids, so if you just use sugar it's going to be very sweet. I would suggest a blend of glucose syrup and sucrose to keep the intensity of the sweetness down.

Yitzchok_Bernstein_88575

@Chris- Thanks, So hypothetically I would be able to spin water if I had enough sugar (or sugar/glucose)?

Chris_Young_80640

Yep

Lennard__34626

So if I were trying to make a sorbet where my flavorful liquid is very fluid, for example a filtered orange or grapefruit juice. A general guideline would be 70% juice and 30 sugar by weight?

Chris_Young_80640

Yep, although OJ already has some sugar. A refractometer is an easy way to adjust the solids into the 28-32 °Brix range for a good sorbet texture.

zeb_29228

I am about to purchase a refractometer. When in the process of making sorbet do you use it? Do you use it to measure the simple syrup? Do you use after the simple syrup and fruit puree/juice are combined? Do you then play with either increasing the simple syrup or the fruit puree to get to the 30-31 brix level?

Ben_Johnson_34605

You want to use it after. Your final base should be in the range Chris mentioned above.