By Pino Scaringella (It)
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):

• Pure treated water | 2,150
• Stabilizer 0.6% fruit | 50
• Vegetable fiber - inulin | 70
• Sucrose | 1,650
• Dehydrated glucose 28-32 of | 180
• Dextrose or fructose | 60
• Pacific Fruit Mango Puree | 3,600
• Pacific Fruit Orange Puree | 250
• Total | 8,000