Fruit sorbet   

Sorbets are a delight to eat on any occasion. In order to satisfy even the delicate palate, it is important to find a correct balance in the proportions of fruit and syrup depending on the natural taste of each fruit. The amount of syrup used in the sorbet will vary whether you use blackcurrant or pear, the former having a more powerful aroma. Sorbet should contain a minimum of 35% of fruit; fruit with a powerful aroma should not exceed 40% of the total amount, as the sorbet would become too acid and sharp in taste.

The list below is set out by category of fruits and will enable you to achieve good results for a traditional homemade sorbet as opposed to industrial preparations where too much artificial flavouring is added to a small quantity of fruit.

Blackcurrant, Lemon, Lime, Passion fruit:  1 kg fruit purees for 1,5 l syrup.

Raspberry, mango, coconut milk, banana, redcurrant, apricot:  1 kg fruit purees for 1 l syrup.

Strawberry, morello cherry, kiwi, guava, pineapple, blackberry, pear, green apple, blueberry, white peach: 1 kg fruit puree for 0,75 l syrup.

Syrup recipe

5 l water, 3 kg sugar, 1 kg inverted sugar.

Or the following can be used : 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.

Anti-Crystallization

Add to the sorbet mixture and anti-crystallization solution which will prevent water crystals from forming while mixing. It will also improve the sorbets.