Sorbet ratio

Adonis_48307

Hey guys, I am not the most knowledgable cook when it comes to icecream and sorbet but I have run into a few general sorbet recipes that are Extremely simple and work relatively well (fruit puree, sugar & stabilizer only) but unfortunately never had them written. I could really use a flexible base ratio that I can use for just about any fruit. Would anyone be willing to share some of their preferred recipes and tips? Thanks in advance

matthewmicahhall

The answer partially depends on what you consider to be a good sorbet. With that in mind, I will quote from the master himself, Harold McGee, from his book "The Curious Cook":

"Here's how you can predict the consistency that a particular ice recipe is likely to produce. If the recipe calls for little if any added water and 1/2 cup or more of sugar in 2 cups of mix, then you'll probably get a sweet ice that remains fairly soft in the freezer. If the recipe calls for less than 1/2 cup of sugar in 2 cups of mix, or if it calls for about 1/2 cup but includes a significant volume of water, then the result will probably be a medium-sweet ice that hardens in the freezer. Ices that include egg whites, gelatins, or alcoholic liquids turn out softer than their sugar content would suggest."

In general then, a total sugar content of about 25% to 35% will do good things for your sorbet, where "total sugar" refers to inherent sugar of your fruit plus added sugar. Less than about 25% produces a hard result; more than about 35% is too soft. The specific characteristics of your fruit give you an opportunity to delve into details -- i.e., fruits can vary by parameters such as sugar, acid, and fiber content. You might have to adjust the formulation when working with an "extreme fruit". For example, a lime is high acid, low sugar, and low fiber, while a banana is low acid, high sugar, and high fiber.