5 fluid ounces Water
4 ounces Granulated sugar
2 1/2 ounces Glucose or corn syrup
1/2 teaspoon Pectin based ice cream stabilizer (optional)
17 ounces Apricot, peach, pear or pineapple purée (1 lb. 1 oz.)
Yield: 1 quart
1. Place the water, sugar, glucose or corn syrup and stabilizer, if using, in a large saucepan. whisk until well combined then bring to a full rolling boil.
2. Remove from heat, let cool in a refrigerator for several hours or overnight.
3. Combine the fruit purée with the base syrup. Check the density. Add more water or sugar syrup to adjust to 1.1333 D (17° Baumé).
4. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Variations:
Lemon or Lime Sorbet -- Make the base syrup with 22 fluid ounces (665 milliliters) water, 3 1/2 ounces (105 grams) sugar, 3 1/2 ounces (105 grams) glucose or corn syrup and 0.4 ounces (2 2/3 teaspoons/12 grams) stabilizer, if using. Add 17 fluid ounces (0.5 liters) lemon or lime juice.
Basil Lemon Sorbet -- Add 20 finely minced basil leaves to the lemon sorbet before churning.
Banana or Kiwi Sorbet -- Make the base syrup using 22 fluid ounces (665 milliliters) water, 12 ounces (360 grams) granulated sugar, 3 1/2 ounces (105 grams) glucose or corn syrup and 0.4 ounces (2 2/3 teaspoons/12 grams) stabilizer, if using. Add 17 fluid ounces (500 liters) banana or kiwi juice.
Raspberry, Cherry, Blackberry or 3 Red Fruit Sorbet -- Make the base syrup using 7 fluid ounces (210 milliliters) water, 3 1/2 ounces (105 grams) granulated sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) raspberry, cherry, blackberry or any combination fruit purée.
Green Apple or Wild Strawberry Sorbet -- Make the base syrup from 8 fluid ounces (240 milliliters) water, 5 ounces (150 grams) sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) green apple or wild strawberry purée.
Blueberry, Red Currant or Black Currant Sorbet -- Make the base syrup from 10 fluid ounces (300 milliliters) water, 6 1/2 ounces (195 grams) sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/ 5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) blueberry, red currant or black currant purée.
Passion Fruit Sorbet -- Make the base syrup from 1 1/4 pints (600 milliliters) water, 8 ounces (240 grams) sugar, 5 ounces (150 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) passion fruit purée. Adjust to 1.1425 D (18°Baumé) and churn.
Mandarin or Orange Sorbet -- Make the base syrup from 6 fluid ounces (180 milliliters) water, 5 ounces (150 grams) sugar, 2 ounces (60 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Add 17 fluid ounces (0.5 liters) mandarin or orange juice. Adjust to 1.1425 D (18°Baumé).
Verbena Sorbet -- Make an infusion from 8 fluid ounces (240 milliliters) water and 1/2 ounce (15 grams) fresh verbena leaves. Steep for 30 minutes. Strain then add the infusion to 8 fluid ounces (240 milliliters) water, 2 fluid ounces (60 milliliters) lemon juice, 5 ounces (150 grams) granulated sugar, 2 ounces (60 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Chill then adjust to 1.1425 D (18°Baumé).
Champagne Sorbet -- Make the base syrup using 7 fluid ounces (210 milliliters) water, 6 ounces (180 grams) granulated sugar, 1 ounce (30 grams) glucose or corn syrup, 1 ounce (30 grams) orange zest, 1 ounce (30 grams) lemon zest and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Chill then add 12 fluid ounces (375 milliliters) champagne. Adjust to 1.1247 D (16°Baumé).
4 ounces Granulated sugar
2 1/2 ounces Glucose or corn syrup
1/2 teaspoon Pectin based ice cream stabilizer (optional)
17 ounces Apricot, peach, pear or pineapple purée (1 lb. 1 oz.)
Yield: 1 quart
1. Place the water, sugar, glucose or corn syrup and stabilizer, if using, in a large saucepan. whisk until well combined then bring to a full rolling boil.
2. Remove from heat, let cool in a refrigerator for several hours or overnight.
3. Combine the fruit purée with the base syrup. Check the density. Add more water or sugar syrup to adjust to 1.1333 D (17° Baumé).
4. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Variations:
Lemon or Lime Sorbet -- Make the base syrup with 22 fluid ounces (665 milliliters) water, 3 1/2 ounces (105 grams) sugar, 3 1/2 ounces (105 grams) glucose or corn syrup and 0.4 ounces (2 2/3 teaspoons/12 grams) stabilizer, if using. Add 17 fluid ounces (0.5 liters) lemon or lime juice.
Basil Lemon Sorbet -- Add 20 finely minced basil leaves to the lemon sorbet before churning.
Banana or Kiwi Sorbet -- Make the base syrup using 22 fluid ounces (665 milliliters) water, 12 ounces (360 grams) granulated sugar, 3 1/2 ounces (105 grams) glucose or corn syrup and 0.4 ounces (2 2/3 teaspoons/12 grams) stabilizer, if using. Add 17 fluid ounces (500 liters) banana or kiwi juice.
Raspberry, Cherry, Blackberry or 3 Red Fruit Sorbet -- Make the base syrup using 7 fluid ounces (210 milliliters) water, 3 1/2 ounces (105 grams) granulated sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) raspberry, cherry, blackberry or any combination fruit purée.
Green Apple or Wild Strawberry Sorbet -- Make the base syrup from 8 fluid ounces (240 milliliters) water, 5 ounces (150 grams) sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) green apple or wild strawberry purée.
Blueberry, Red Currant or Black Currant Sorbet -- Make the base syrup from 10 fluid ounces (300 milliliters) water, 6 1/2 ounces (195 grams) sugar, 2 1/2 ounces (75 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/ 5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) blueberry, red currant or black currant purée.
Passion Fruit Sorbet -- Make the base syrup from 1 1/4 pints (600 milliliters) water, 8 ounces (240 grams) sugar, 5 ounces (150 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Add 17 ounces (0.5 liters) passion fruit purée. Adjust to 1.1425 D (18°Baumé) and churn.
Mandarin or Orange Sorbet -- Make the base syrup from 6 fluid ounces (180 milliliters) water, 5 ounces (150 grams) sugar, 2 ounces (60 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Add 17 fluid ounces (0.5 liters) mandarin or orange juice. Adjust to 1.1425 D (18°Baumé).
Verbena Sorbet -- Make an infusion from 8 fluid ounces (240 milliliters) water and 1/2 ounce (15 grams) fresh verbena leaves. Steep for 30 minutes. Strain then add the infusion to 8 fluid ounces (240 milliliters) water, 2 fluid ounces (60 milliliters) lemon juice, 5 ounces (150 grams) granulated sugar, 2 ounces (60 grams) glucose or corn syrup and 0.14 ounces (1 teaspoon/5 grams) stabilizer, if using. Chill then adjust to 1.1425 D (18°Baumé).
Champagne Sorbet -- Make the base syrup using 7 fluid ounces (210 milliliters) water, 6 ounces (180 grams) granulated sugar, 1 ounce (30 grams) glucose or corn syrup, 1 ounce (30 grams) orange zest, 1 ounce (30 grams) lemon zest and 0.25 ounces (1 3/4 teaspoons/7.5 grams) stabilizer, if using. Chill then add 12 fluid ounces (375 milliliters) champagne. Adjust to 1.1247 D (16°Baumé).
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