Orange Or Pineapple Sorbet
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
44
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree
2
No matter which you use, you need simple syrup
3
When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness
4
A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes
5
It is also used to measure the sugar content in sorbet
6
It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix
7
Most ice cream machines work in the same way
8
The cold source comes from the outside of the container
9
The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout
10
The continuous motion of the blade keeps the ice crystals small
11
If properly spun, sorbet and ice cream should not be icy
12
The motion of the blade also traps air in the mix as it thickens and gains volume
13
The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed
14
This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees
15
Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil
16
All the sugar crystals should completely dissolve
17
Remove from the heat and pour into a clean medium-size bowl
18
Let cool completely before using
19
Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container
20
The technique for the orange or pineapple sorbet is exactly the same
21
Use a refractometer to balance the sugar in the fruit juice
22
It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice
23
It is often very sweet
24
The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer
25
Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen
26
When frozen, remove from the freezer and place the beaker in the PACOJET?Y container
27
Insert and spin as many servings as you would like to make
28
The sorbet is ready to serve
29
SOURCES PACOJET?Y Refractometer: Beryls