Lemon Sorbet
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Description
Full fruit sorbets must be made up of at least 45% fruit or 25% in the case of tangy fruit.
Using these percentages allows us to use this regulated designation.
Suggested uses
- Ice cream
- Show cooking
Overall composition
Fruit purée used
Femminello Lemon
Tasting temperature
Iced -12 -14°C
Ways of consuming
On site
,
Takeaway
Strenghts
Color/Shine
,
A cold or slightly warmed purée
,
Plant-based recipe
Expansion when whipped
Technique
Combine the sugar, powdered glucose, inulin, carob gum, guar gum and xanthan.
Sift into the water, add the invert sugar, then heat up to 185°F (85°C).
Quickly cool the syrup down to 40°F (4°C), then leave to set for at least 4 hours.
Add the fruit purée at 40°F (4°C) then mix using an immersion blender.
Churn, extract, mold and freeze, before storing at 0°F (-18°C).
Lemon Sorbet
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