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):

• Water | 2,407
• Common sugar (sucrose) | 1,650
• Dextrose | 72
• Glucose Syrup | 180
• Inulin (chicory fiber) | 70
• Neutral water stabilizer (0.24% / 0.30%) | 21
• Pacific Fruit Passion Fruit Puree | 2,160
• Pacific Fruit Mango Puree | 1,440
• Total | 8,000