Very Berry Sorbet Yields 5.5 quarts of liquid base pre-spun Heather Fiorentino | Pastry Cook at Union League of Philadelphia

Ingredients for Very Berry Sorbet:

• 1,048 g The Perfect Purée Blackberry Puree, thawed
• 980 g The Perfect Puree Blueberry Puree, thawed
• 842 g The Perfect Puree Red Raspberry Puree, thawed
• 1,094 g The Perfect Puree Strawberry Puree, thawed
• 660 g mineral water
• 845 g sorbet syrup *
• ¼ tsp salt
• 1/8 tsp citric acid solution **

Method for Very Berry Sorbet:                                

1. Combine ingredients.
2. Check Brix is at 25. Brix can be adjusted between 23 and 30; the recommendation is between 24 and 26.
3. Churn in the ice cream machine.

Ingredients for Sorbet Syrup:

• 1,667 g mineral water
• 750 g sugar
• 250 g glucose
• .25 oz sorbet stabilizer

Method for Sorbet Syrup:

1. Bring everything to a boil to dissolve sugar and stabilizer.
2. Chill and cure overnight before using.

** Citric acid solution is equal parts water and citric acid powder. Combine and boil to dissolve the powder. Remove from heat, store, and use as needed.