Fruit sorbets made from a base syrup

Recipe for sorbets made from a previously matured base syrup, with instructions for preparing them using an ice cream maker or in the freezer, and with the base syrup formulation.
boiled
dessert
vegan
vegetarian

Yield: 1 sorbet

Ingredients
Servings
1
Measurement units

Ingredients

  • 500 gfruit syrup base
  • 500 gfruit or citrus juice
Nutritional Information

Per 100 g

Calories
195 kcal
Protein
0.1 g
Fat
0.1 g
Carbohydrates
48.9 g

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

Step-by-step Guide

Sorbets preparation process

Preparation of the sorbet from a previously matured base syrup.

Sorbets preparation process
  1. Weigh the 500 g of base syrup.
  2. Add the freshly squeezed fruit or citrus juice indicated in the table.
  3. Add the water and sugar if required by the formula.
  4. Blend the mixture with a hand blender.
  5. Start the ice cream maker to begin churning; the bowl must have been in the freezer for at least 24 hours and the ice cream maker must run without the mix.
  6. Once the ice cream maker is running, slowly pour in the mix.
  7. Churn the sorbet.
  8. Allow 35 to 40 minutes for the ice cream maker to finish the frozen dessert.
  9. If you do not have an ice cream maker, prepare it directly in the freezer.
  10. First, leave the mixture in the refrigerator for 8 hours to mature.
  11. After this time, stir it with a spatula and transfer it to the freezer.
  12. Once in the freezer, stir it every 30 minutes for about 3 hours, until it has a texture similar to that of ice cream.
  13. If you store it at -18ºC, remove it from the freezer 30 minutes before consuming it.

Base syrup formulation

Base syrup preparation process.

Base syrup formulation
  1. Have the base syrup prepared in advance.
  2. Prepare the base syrup taking into account whether the sorbets will be served immediately using an ice cream maker, at approximately -11ºC, or whether they will be kept in the freezer at -18ºC to consume on another occasion.
  3. Use very clean, sterilized glass jars with airtight closures.
  4. Mix the stabilizer with the sucrose and set the mixture aside.
  5. In a saucepan, mix the water and dextrose cold with a hand whisk.
  6. Heat the mixture and, when it reaches 40ºC, add the stabilizer mixed with the sucrose; stir so that it is well incorporated.
  7. Bring the mixture to 85ºC, without stirring, and let it boil for 5 minutes.
  8. Remove it from the heat and cool it as quickly as possible, preferably in a cold-water and ice-cube bain-marie.
  9. When cold, place it in the refrigerator until it reaches 4ºC.
  10. When it reaches 4ºC, add the freshly squeezed lemon juice.
  11. Pack the syrup in aseptic jars with airtight closures.
  12. Store it in the refrigerator.
Recommendations & Tricks
  • The day before, place the ice cream maker bowl in the freezer.
  • The base syrup must be matured beforehand.
  • Consult the “Ice creams_theory” sheet, in the “Ice creams_mousses_truffles_coulis” chapter, for more information.
  • Formulate the base syrup according to whether the sorbet will be served immediately or stored at -18ºC.
Original recipe
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    Fruit sorbets made from a base syrup | The Catalan Table