Pomegranate sorbet
Fruity sorbet with an intense red color
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 770 g Pomegranate juice (Direct juice 100%)
- 10 g Lemon juice
Dry ingredients
- 87 g Sugar *
- 75 g Dextrose *
- 50 g Dry glucose *
- 10 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Optional
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.87 g sugar, 75 g dextrose, 50 g dry glucose, 10 g inulin, 0.5 g locust bean gum, 0.5 g guar gum
- Pour half of the juice into a saucepan and heat gently. The liquid should not boil.770 g pomegranate juice
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little more. Then leave everything to cool.
- Add the remaining pomegranate juice and the lemon juice. Mix everything thoroughly with a whisk.10 g lemon juice
- Leave the ice cream mixture to infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Optional: add a few drops of rose water.Rose water
- Beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Depending on the The sugar content of pomegranate juice must be adjusted. be. When you taste the liquid ice cream mixture, it should taste a little too sweet, then it's right.
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