Gin & Tonic Sorbet
You can use your favourite gin and tonic for this sorbet.
Instructions
I used stabilizers that hydrates cold so I just mix everything in a blender.
1. Add all ingredients except the citric acid to a blender and blend for one minute.
2. Use the citric acid to balance the acidity to taste
3. Run in ice cream machine
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Tonic | 500.0 | 48.48 |
| Water | 180.0 | 17.45 |
| Sucrose | 175.0 | 16.97 |
| Glucose syrup | 90.0 | 8.73 |
| Inulin | 20.0 | 1.94 |
| Lemon juice | 20.0 | 1.94 |
| Citric acid | 5.0 | 0.48 |
| Gin (40% alc) | 40.0 | 3.88 |
| Carboxymethyl Cellulose | 0.80 | 0.08 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
Data
| Name | Amount |
|---|---|
| Butter fat | 0.0 % |
| Total fat | 0.0 % |
| MSNF | 0.0 % |
| TSNF | 31.0 % |
| Total solids | 32.6 % |
| POD | 257.7 |
| PAC total | 312.1 |
| Freezing point | -3.6 C, 25.5 F |
| —— | |
| Weight | 1031.4 g |
| Final weight | 1031.4 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 0.0 % |
| Other fat | 0.0 % |
| Total fat | 0.0 % |
| Sugar | 23.4 % |
| POD | 257.7 |
| MSNF | 0.0 % |
| MSNF/Water | 0.0 % |
| Other solids | 7.6 % |
| TSNF | 31.0 % |
| Total solids | 32.6 % |
| Water | 67.4 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.20 % |
| Egg yolks | 0.0 % |
| Egg yolk lecithin | 0.0 % |
| PAC se | 296.6 |
| PAC salt | 0.0 |
| PAC alcohol | 15.5 |
| PAC total | 312.1 |
| PAC normalized | 439.8 |
| FP SE | -2.7 C, 27.1 F |
| FP MSNF | 0.0 C, 32.0 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | -0.9 C, 30.3 F |
| Freezing point | -3.6 C, 25.5 F |
| Frozen water @-14.0 C, 6.8 F | 69.5 % |
| Temp at 65% | -12.0 C, 10.4 F |
| Temp at 70% | -14.2 C, 6.4 F |
| Temp at 75% | -17.3 C, 0.8 F |