By Walter Tim (Argentina)
Master Ice Cream Maker

Fruit sorbet.

Preparation:

• 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

Pineapple and Ginger Sorbet (50%)
Ingredients (g):

• Water | 2,149
• Common sugar (sucrose) | 1.464
• Dextrose | 66
• Glucose syrup | 120
• Inulin (chicory fiber) | 60
• Water-neutral stabilizer (0.24% / 0.30%) | 20.8
• Pacific Fruit Pineapple Puree | 4,000
• Pacific Fruit Ginger Puree | 120
• Total | 8,000