Citrus Sorbet

Name: Citrus Sorbet
Yield: 1 servings
Ingredients: 264 ml water; 150 g dextrose; 81 g sucrose; 5 g neutral stabilizer for sorbets; 4 g grated citrus zest; 150 g mandarin juice; 150 g orange juice; 100 g lemon juice; 100 g lime juice; 297 g water; 40 g dextrose; 158 g sucrose; 5 g neutral stabilizer for sorbets; 4 g grated citrus zest; 150 g mandarin juice; 150 g orange juice; 100 g lemon juice; 100 g lime juice

Citrus sorbet formulated by Angelo Corvitto, with one version to serve from a display case at -11 °C and another to serve from a domestic freezer at -18 °C. The process includes pasteurization, cooling, maturation, churning, and an alternative without an ice cream maker.

dessert

vegan

vegetarian

Ingredients

Servings

Measurement units

Ingredients for serving from the freezer at -18 °C

Formula for serving directly from the freezer at -18 °C.

264 mlwater
150 gdextrose
81 gsucrose
5 gneutral stabilizer for sorbets
4 ggrated citrus zest
150 gmandarin juice
150 gorange juice
100 glemon juice
100 glime juice

Comparison for a display case at -11 °C

Comparative table of the formula for a display case at -11 °C; do not add it to the main formula.

297 gwater
40 gdextrose
158 gsucrose
5 gneutral stabilizer for sorbets
4 ggrated citrus zest
150 gmandarin juice
150 gorange juice
100 glemon juice
100 glime juice

Nutritional Information

Per 100 g

Calories

108 kcal

Protein

0.3 g

Fat

0.2 g

Carbohydrates

27.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Initial preparation

The day before, place the ice cream maker bowl in the freezer.
If desired, prepare grated citrus zest to enhance its flavor.
Mix the neutral stabilizer with 1/4 of the sucrose and set the mixture aside.
Mix the water and dextrose cold and stir vigorously with a hand whisk.

Heating and pasteurization

Heat the water and dextrose mixture.
If desired, add the grated citrus zest.
When the mixture reaches 40 °C, add the neutral stabilizer mixed with 1/4 of the sucrose and the remaining sucrose, and stir vigorously.
Continue heating the mixture until it reaches 85 °C to pasteurize it.
Remove the saucepan from the heat and cool the mixture as quickly as possible by placing it in a water bath with cold water and ice cubes.
When the mixture is no longer hot, place it in the refrigerator so that it cools to 4 °C as quickly as possible; the total cooling time to 4 °C must not exceed one hour.
Cover the mixture with plastic wrap in direct contact with the mix.
When the mixture reaches 4 °C, add the freshly squeezed citrus juices.
Let the mix mature in the refrigerator for between 6 and 12 hours at 4 °C.
If you added grated citrus zest, strain the mix before transferring it to the ice cream maker.

Churning with an ice cream maker

Once the maturation time has elapsed, transfer the mix to the ice cream maker to churn it.
The ice cream maker bowl must have been in the freezer for at least 24 hours so that it is ready.
Turn on the ice cream maker without the mix.
When the ice cream maker is running, slowly pour in the mix.
Churn the mix.
The ice cream maker will take between 35 and 40 minutes to have the sorbet ready.

Alternative without an ice cream maker

If you do not have an ice cream maker, you can prepare the sorbet directly in the freezer.
First, leave the mix in the refrigerator during the 8 hours of maturation.
After this time, stir the mix with a spatula and transfer it to the freezer.
Once in the freezer, stir it every 30 minutes for about 3 hours, until it acquires a texture similar to ice cream.
If you keep it at -18 °C, remove it from the freezer 30 minutes before consuming it.

Recommendations & Tricks

You can enhance the flavor with zest from a single citrus fruit or from several citrus fruits.
If you add grated citrus zest to the mix, strain it before transferring it to the ice cream maker.

Original recipe

View or download the original PDF document.

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