Strawberry sorbet
Fresh strawberry sorbet with no dairy and no fat. Almost half the mix is fruit; the sugars are balanced so it stays scoopable instead of turning into a block of ice.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Strawberries | 450 g |
|---|---|
| Water | 279 g |
| Sucrose (table sugar) | 146 g |
| Dextrose | 92 g |
| Lemon juice | 30 g |
| Stabilizer blend | 3 g |
Balanced for sorbet
- Fat
- 0.0%
- Sweeteners
- 26.1%
- Total solids
- 28.4%
- Scoops best at
- −13 °C
Every number is inside the sorbet template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the sugar, dextrose and stabilizer.
- Heat the water to 85 °C and whisk in the sugar mix until it dissolves. Cool.
- Blend the strawberries with the lemon juice, then stir in the cooled syrup.
- Chill for 2 to 4 hours, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer, let it rest about 10 minutes.
Fruit varies: very sweet or very ripe strawberries change the balance. Edit the fruit’s sugar in Scoopable and it rebalances.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.