By Pino Scaringella (It)
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

Raspberry Fruit Sorbet (37.5%)
Ingredients (g):

• Pure treated water 2,600
• Stabilizer 0.6% fruit 50
• Vegetable fiber - inulin 70
• Sucrose 2,000
• Dehydrated glucose 28-32 of 200
• Dextrose or fructose 80
• Pacific Fruit Raspberry Puree 3,000
• Total 8,000