Mix all dry ingredients in a bowl. Add the orange juice and lemon juice to a blender. On low speed add all dry ingredients. Run on high for one minute. Age in fridge for at least four hours. Add back to blender and run on high for 30 seconds. Run in ice cream machine
You can of course use normal orange juice as well. Stabilizer is the Cremodan 500 Coldline, it is a stabilizer blend that does not need heating. It can be replaced with a blend of 2g CMC, 1g Guar and 1g lambda carrageenan or 2g gelatin (needs heating) and 0.5g xanthan depending on what you have available. If you don’t have stabilizers that hydrates cold you of course need to heat the mix. The dextrose can be replaced by the same weight of glucose syrup. The inulin can be omitted.
Ingredients
Ingredient
Weight (g)
Amount (%)
Blood orange juice
800.0
77.44
Lemon juice
30.0
2.90
Inulin
20.0
1.94
Sucrose
125.0
12.10
Dextrose
50.0
4.84
Cremodan 500 Coldline
6.0
0.58
Citric acid
1.00
0.10
Salt
1.00
0.10
Add the citric acid and salt to taste to balance the flavour.
Data
Name
Amount
Butter fat
0.0 %
Total fat
0.5 %
MSNF
0.0 %
TSNF
26.4 %
Total solids
26.8 %
POD
228.4
Freezing point
-2.7°C, 27.1°F
——
Weight
1033.0 g
Final weight
1033.0 g
Energy/100g
109 kcal
Energy/100g
457 kJ
Evaporation
0.0 g
Evaporation %
0.0 %
Butter fat
0.0 %
Cacao fat
0.0 %
Other fat
0.5 %
Total fat
0.5 %
Total sugar
23.2 %
Sugar
23.2 %
Lactose
0.0 %
Lactose/Water
0.0 %
POD
228.4
MSNF
0.0 %
MSNF/Water
0.0 %
Other solids
3.1 %
TSNF
26.4 %
Total solids
26.8 %
Water
73.2 %
Stabilizers
0.58 %
Stabilizers/Water
0.79 %
Egg yolks
0.0 %
Egg yolk lecithin
0.0 %
Salt
0.1 %
Alcohol
0.0 %
HF
0.0
PAC se
314.7
PAC normalized
430.2
FP SE
-2.6°C, 27.2°F
FP MSNF
0.0°C, 32.0°F
FP Salt
-0.1°C, 31.8°F
FP Alcohol
0.0°C, 32.0°F
Freezing point
-2.7°C, 27.1°F
Frozen water @-14.0°C, 6.8°F
75.4 %
Temp at HF65
-9.5°C, 15.0°F
Temp at HF70
-11.3°C, 11.7°F
Temp at HF75
-13.8°C, 7.2°F
2 thoughts on “Blood Orange Sorbet”
charbel charabaty
Hello
What is the acceptable max POD value in a Sorbet usually?
Hello
What is the acceptable max POD value in a Sorbet usually?
I think it depends on the flavor but I think a sweetness between 17% and 25% is normal. i.e POD 170 to 250.