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When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree.
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No matter which you use, you need simple syrup.
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When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
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A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes.
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It is also used to measure the sugar content in sorbet.
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It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
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Most ice cream machines work in the same way.
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The cold source comes from the outside of the container.
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The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout.
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The continuous motion of the blade keeps the ice crystals small.
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If properly spun, sorbet and ice cream should not be icy.
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The motion of the blade also traps air in the mix as it thickens and gains volume.
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The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed.
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This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
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Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil.
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All the sugar crystals should completely dissolve.
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Remove from the heat and pour into a clean medium-size bowl.
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Let cool completely before using.
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Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
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The technique for the orange or pineapple sorbet is exactly the same.
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Use a refractometer to balance the sugar in the fruit juice.
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It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice.
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It is often very sweet.
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The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
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Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen.
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When frozen, remove from the freezer and place the beaker in the PACOJET?Y container.
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Insert and spin as many servings as you would like to make.
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The sorbet is ready to serve.
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SOURCES
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PACOJET?Y
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Refractometer: Beryls
