How to make fruit sorbet

De Bruno Albouze

Ingredientes

Preparación

1. Mix the sugar, dextrose and stabilizer together and set aside.
2. Heat the water in a saucepan to 104°F/35°C. Add the dry ingredients and mix.
3. Cook the syrup to 185°F/85°C, stirring constantly with a rubber spatula.
4. Strain the syrup through a sieve and cool it in an ice bath.
5. Mix the sorbet syrup base with the chosen fruit purée. Refrigerate the mixture to mature for at least 4 hours and no more than 24 hours.
6. If using a freezer-bowl machine, freeze the bowl for at least 24 hours (or as directed). For compressor or pre-frozen models, prepare the machine as the manual says, and switch it on before adding the mixture if your model requires it.
7. Pour the chilled base into the churner, filling it no more than two-thirds full to allow for expansion. For example, in a 2-litre bowl, churn no more than 1.5 litres. Churn for 35 to 50 minutes.
8. Transfer the sorbet at once to a frozen container. Press parchment paper or freezer bag directly onto the surface, then seal and label with the date. Freeze for at least 4 hours before scooping. Store in the freezer for up to 6 months at -18°C.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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