Lemon Sorbet
Smooooth
Ingredients
Water 500g
Lemon juice 200g
Sucrose 200g
Dextrose 90g
Inulin 12g
Locust bean gum 2g
Lemon zest from two lemons
Instructions
Mix all dry ingredients in a bowl and mix well.
Heat the water and add the dry ingredients and the lemon zest while whisking.
Bring to almost a boil.
Transfer to a ziplock bag and cool in cold water or ice water.
Add lemon juice and age in fridge for at least 4 hours.
Strain and run in ice cream machine.
Data
| Weight | 1004.0 g | |
| Final weight | 1004.0 g | |
| Evaporation | 0.0 g | |
| Evaporation % | 0.0 % | |
| Butter fat | 0.0 % | |
| Other fat | 0.0 % | |
| Total fat | 0.0 % | |
| Sugar | 28.8 % | |
| POD | 269.1 | Relative sweetness |
| MSNF | 0.0 % | |
| Other solids | 2.8 % | |
| TSNF | 31.5 % | |
| Total solids | 31.5 % | |
| Water | 68.5 % | |
| Stabilizers | 0.20 % | |
| Stabilizers/Water | 0.29 % | |
| Egg yolks | 0.0 % | |
| Egg yolk lecithin | 0.0 % | |
| PAC se | 383.3 | Freezing point depression from sugars |
| PAC salt | 0 | Freezing point depression from salts |
| PAC alcohol | 0 | Freezing point depression from alcohol |
| PAC total | 383.3 | Total freezing point depression |
| PAC normalized | 559.9 | Normalized freezing point depression |
| FP SE | -3.6 C | 25.6 F |
| FP MSNF | 0.0 C | 32 F |
| FP Salt | 0.0 C | 32 F |
| FP Alcohol | 0.0 C | 32 F |
| Freezing point | -3.6 C | 25.6 F |
I am not sure if LBG is an appropriate stabilizer for non-dairy sorbet. I prefer to use CMC and some tapioca starch