Fruit sorbet

The trick to making a good sorbet is getting the sugar content between 28% and 32%. If you are using a sweeter purée, adjust the amount of sugar accordingly.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Makes 2000g.

Fruit sorbet

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fruit coulis (in this case, passion fruit purée)



xanthan gum

Preparation method

  • Bring the water and sugar to the boil to enable the sugar to dissolve. Boil briefly, but do not reduce!
  • Set aside to cool completely.
  • Mix the purée with the cold sugar water.
  • Use a hand-held blender to mix in the xanthan gum. This will provide stability. Make sure you get all the lumps out.
  • Pass through a fine-meshed sieve and churn into ice cream.

Serving suggestions

  • Can be served in a cone.
  • Use in a composition with components of cherries, green herbs, and lime.
  • Use in a composition with components of strawberry, chocolate, and yoghurt.
  • Use in a composition with components of mango, apricot, and banana.

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