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

Strawberry Fruit Sorbet (45%)
Ingredients (g):

• Pure treated water 1,950
• Stabilizer 0.6% fruit 50
• Vegetable fiber - inulin 70
• Sucrose 1,900
• Dehydrated glucose 28-32 of 300
• Dextrose or fructose 70
• Pacific Fruit Strawberry Puree 3,600
• Pacific Fruit Lemon Puree 80
• Total 8,000