Sorbets

Full Fruit Blackcurrant Sorbet

Name: Full Fruit Blackcurrant Sorbet
Prep time: 10 min
Total time: 10 min
Yield: 1005 g
Cuisine: French
Ingredients: 500 g Blackcurrant purée; 280 g Caster sugar; 40 g Atomized glucose; 170 g Water; 10 g Lemon juice; 5 g Sorbet stabilizer

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Blackcurrant purée

g€/kg

Caster sugar

g€/kg

Atomized glucose

g€/kg

Water

g€/kg

Lemon juice

g€/kg

Sorbet stabilizer

g€/kg

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Preparation steps

1
Dry-blend the sugar, glucose, and stabilizer.
2
Heat the water to 40°C and whisk in the dry blend.
3
Bring to a boil for 1 min. Cool down rapidly to 4°C.
4
Add the blackcurrant puree (50% of the mix) and the lemon juice.
5
Blend with an immersion blender. Check the Brix (30-32°B, blackcurrant is very acidic).
6
Age for 4h in the cold.
7
Churn. Blackcurrant makes for a very colorful and powerful sorbet.
8
Store at -18°C. Serve at -12°C.

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Nutritional values

Per 100g

Calories

153.7 kcal

Protein

0.5 g

Carbs

37.6 g

Sugars

32.9 g

Fat

0.2 g

Saturated fat

0.0 g

Fiber

2.0 g

Salt

0.0 g

Other recipes in the same category

Lemon Sorbet Raspberry Sorbet Passion Fruit Sorbet Mango Sorbet Full Fruit Strawberry Sorbet Full Fruit Apricot Sorbet

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