Sorbet Syrup

The secret to smooth sorbets comes down to the sugars and stabilisers in the base. Sugars present will inhibit the formation of large ice crystals. Stabilisers lower the melting temperature, resulting in a sorbet that is much less likely to turn into a puddle the minute it is scooped.

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Sorbet Syrup

Prep Time 2-4hrs

Yield - 2l

Ingredients

• 391g Water

• 182g Glucose

• 420g Sugar

• *7g Sorbet Stabiliser

Method

1. Combine 10% of the sugar with the sorbet stabiliser.

2. Add the water, remaining sugar, and glucose in a pot over high heat. Dissolve the sugar and bring to 40°C, whisking continuously.

3. Sprinkle the sorbet stabiliser mixture into the warm mixture, whisking continuously to prevent any lumps from forming.

4. Bring the mixture to 85°C, this allows all the sugar to dissolve and the stabiliser to fully hydrate.

5. Strain and allow to cool to room temperature.

6. Chill to 4°C before using, ideally overnight.

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Notes

It is vital that the sorbet syrup is ENTIRELY cooled before adding to your base. The longer you can chill the syrup, the better. The stabilisers need time to fully hydrate, as well as cool to 4°c. If you add a hot syrup to your fruit purée, and then attempt to churn it. You will more than likely end up with a sloppy, icy final sorbet.

Each fruit purée requires a different ratio of sorbet syrup and water. This is to account for the natural sweetness and pectin level of the various types of fruit. The ideal sorbet has a sugar content of 20-30%.

* The stabiliser I prefer to use is by SOSA ingredients, it is called Prosorbet 100 Cold Natur, and can be found on the SOSA Website.

If this is difficult to source, feel free to use guar gum or xantum gum as a replacement. This will have an effect on the final product however the difference will be minimal since we're dealing with such small amounts.