By Walter Tim (Argentina)
Master Ice Cream Maker

Fruit sorbet

• Weigh the solids and hydrate them with filtered water
• Pasteurize at 80°C
• Cool
• Blend with the fruit using a blender or hand mixer
• Manufacture and extract from the machine between -7 and -9°C
• Deep freeze for 1 hour.
• Store

Ingredients (g):

• Water | 2,211
• Common sugar (sucrose) | 1,680
• Dextrose | 79
• Glucose syrup | 260
• Inulin (chicory fiber) | 69
• Neutral water stabilizer (0.24% / 0.30%) | 21
• Pacific Fruit Blueberry Puree | 1,208
• Pacific Fruit Raspberry Puree | 752
• Pacific Fruit Strawberry Puree | 1,640
• Pacific Fruit Subtle Lemon Purée | 80
• Total | 8,000