Kiwi sorbet
Kiwi pulp added last, onto the aged syrup and straight into the machine. With no dairy, the kiwi gets to show itself as it is.
In the kiwi ice cream the fruit goes in last out of necessity — its enzyme attacks milk protein. Here there is no protein to attack: it goes in last purely for the aroma.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The kiwi, last of all: onto the aged syrup and straight into the machine.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Fine in the mouth but with the kiwi seeds present, crackling faintly and giving it character. The fruit is acidic and slightly astringent, so here the sugar does not only protect the texture: it also rounds off that green edge.
All about this kiwi sorbet
The syrup is built separately and aged on its own: 38 DE glucose, dextrose, sucrose and inulin, which is fibre and gives body without sweetening. With all that pulp the sorbet reaches its solids and zero fat.
The sweetness climbs, among the highest we use, because kiwi is markedly sharp and when cold, acid eats perceived sweetness. The serving temperature sits below mid-band: the fruit already brings sugars that act as antifreeze.
The pulp is added after the 12 to 24 h of ageing, blended, and goes straight to churning. The less time between blending the kiwi and freezing it, the fresher it tastes.
The ingredients and what each does
The fruit brings the flavour, the colour and much of the water in the mix. Sucrose and dextrose set the sweetness and the hardness at serving temperature. Glucose adds body and barely sweetens. Inulin adds solids with almost no sweetness, the job milk would do in an ice cream. The stabiliser holds the free water and stops crystals forming in the freezer. Water adjusts the concentration so the flavour is neither watery nor pasty.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
Ad links: we link to Amazon. We are not an Amazon affiliate in your market yet, so we earn nothing from these links.
Answers to your questions
Frequently asked questions
Other recipes
you might like
Missing a sugar?
Tick the one you haven't got and which alternatives you do have. We'll tell you whether you can make it with what's there.