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:

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.