Sorbet — Fruit or Wine Ice

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Sorbet is a dairy-free frozen preparation defined by the purity of its fruit or aromatic base, relying on sugar concentration and churning technique for texture rather than fat emulsification. The base consists of fruit purée or juice combined with a sugar syrup, adjusted to a total soluble solids reading of 28-32° Brix (measured by refractometer). This range is critical: below 26° Brix the sorbet freezes too hard and crystallises aggressively; above 34° Brix it remains sticky and fails to set. A standard syrup is prepared at 30° Baumé (equal parts water and sugar by weight, boiled to dissolve), then blended with purée to reach the target Brix. For wine or alcohol-based sorbets, the freezing point depression caused by ethanol must be offset by increasing sugar concentration or reducing alcohol to below 5% of the total mix. Adding 1-2% glucose powder or dextrose replaces a portion of sucrose, lowering sweetness perception while maintaining freezing point depression—essential for tart sorbets like cassis or passion fruit where excessive sweetness would overwhelm acidity. Acidity itself is managed: a pH of 3.2-3.8 produces the most vibrant flavour in fruit sorbets, adjusted with citric acid or lemon juice if needed. The mix is chilled to 4°C, then churned in a batch freezer to -8 to -10°C, targeting 20-30% overrun. Unlike ice cream, minimal air incorporation preserves the dense, clean mouthfeel. A small addition of stabiliser (1-1.5 g locust bean gum or guar gum per litre) dramatically improves shelf stability by binding free water and retarding recrystallisation during temperature fluctuations. After churning, the sorbet is packed and blast-frozen at -35°C. Service temperature of -12 to -14°C ensures scoopability without textural degradation.

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