Fruit sorbet | ||
A sorbet contains a minimum of 35% fruits but, considering the difference in flavour strength among fruits, the proportion may change. We offer you the following fruit/syrup balances so you would always make delicious homemade natural sorbets: 1. Blackcurrant, Lemon, Lime, Passion fruit: 1 kg fruit puree for 1,5 l syrup. 2. Raspberry, Mango, Coconut milk, Banana, Redcurrant, Apricot: 1 kg fruit puree for 1 l syrup. 3. Strawberry, Morello Cherry, Kiwi, Guava, Pineapple, Blackberry, Pear, Green apple, Blueberry, White Peach: 1 kg fruit puree for 0,75 l syrup. Syrup recipe Ingredients: 5 l water, 3 kg sugar, 1 kg inverted sugar. Or 5 l water, 3,5 kg sugar, 300 g glucose. After mixing the fruit and syrup, always check the density of the mixture as follows: 17° Baumé or 1133 g on a syrup scale or 30° on a Brix hydrometer. If less than these amounts: add sugar. If more than these amounts: add water. You can also add to the sorbet mixture an anti-crystallization solution which will prevent water crystals from forming while mixing. It will also improve the texture and preservation of the sorbets. It is also recommended to add 1 lemon juice per kilo of mix for fruits in categories 2 and 3 to enhance their flavours. Special Recipes: Green Apple Sorbet: 1 Kg. of La Fruitière Green Apple Puree, 400 g. of sugar, 0,75l of Apple Cider, Juice of 1 Lemon, antiel zumo de 1 limón, anti-cristallization solution. La Fruitière Concentrated Juices Sorbets: Orange, Blood Orange, Tangerine, Grapefruit: 1 Kg. of concentrated juice, 2l of water, 1.25 Kg. of syrup, anti-cristallization solution. | ||
