6 fluid ounces Water
3 ounces Granulated sugar
2 ounces Glucose or corn syrup
1 teaspoon Pectin or stabilizer (optional)
17 ounces Mango purée
Yield: 1 quart
1. Place all the ingredients except the fruit purée in a large saucepan. Whisk until well combined. Bring the mixture to a full rolling boil and boil for one minute.
2. Remove from the heat and let cool in a refrigerator, preferably overnight.
3. Combine the fruit purée with the syrup. Check the density. Add water or more sugar syrup to the sorbet base if needed to adjust it to 1.1333 D (17° Baumé).
4. Pour the mixture into an ice cream or sorbet machine and process according to the manufacturer's directions.
5. Remove the sorbet from the machine and freeze at 0°F (-18°C) until ready to serve.
Notes: Method: Churned
Variation:
Coconut Sorbet -- Use coconut purée in place of the mango. Adjust the sorbet mixture to a density reading of 1.1425 D (18° Baumé).
3 ounces Granulated sugar
2 ounces Glucose or corn syrup
1 teaspoon Pectin or stabilizer (optional)
17 ounces Mango purée
Yield: 1 quart
1. Place all the ingredients except the fruit purée in a large saucepan. Whisk until well combined. Bring the mixture to a full rolling boil and boil for one minute.
2. Remove from the heat and let cool in a refrigerator, preferably overnight.
3. Combine the fruit purée with the syrup. Check the density. Add water or more sugar syrup to the sorbet base if needed to adjust it to 1.1333 D (17° Baumé).
4. Pour the mixture into an ice cream or sorbet machine and process according to the manufacturer's directions.
5. Remove the sorbet from the machine and freeze at 0°F (-18°C) until ready to serve.
Notes: Method: Churned
Variation:
Coconut Sorbet -- Use coconut purée in place of the mango. Adjust the sorbet mixture to a density reading of 1.1425 D (18° Baumé).
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