Strawberry and raspberry sorbet
Strawberry and raspberry in equal parts, both raw onto the already cold syrup. It is the sweetest-toothed of our sorbets.
Its sweetness is the highest on the whole site. It is not a mistake: between strawberry and raspberry there is a great deal of acid, and acid eats perceived sweetness. With less sugar it would simply taste sour.
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
- ·Strawberry and raspberry, both cold, with the syrup already at 4 °C.
- ·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 with an edge of roughness from the raspberry seeds if you do not strain it. The strawberry brings sweetness and body and the raspberry the acidity: together they give a red neither achieves alone.
All about this strawberry and raspberry sorbet
Unlike the strawberry sorbet, here the fruit goes in fresh and unmacerated, in equal parts, added with the syrup already cold. The raspberry brings the acidity and the aroma; the strawberry, the colour and the body.
The sugars are the highest we use — sucrose, 38 DE glucose and dextrose — and leave the sweetness sky-high. With them the solids climb well above what is usual in a sorbet, and the serving temperature drops: it comes out softer than normal.
It carries only half the inulin of other sorbets, because with this much sugar and fruit there are solids to spare.
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.