Brix Refractometer Sorbet master recipe

2

cups

fruit

0.5

cups

ice water

1

cup

sugar

0.5

cups

Karo corn syrup

1.5

Tbsp

vodka

1

lemon

DON'T FORGET LEMON JUICE!!

1

Cut lemon into quarters and eighths

2

Wash fruit thoroughly. Put in blender with less than 0.5 cups ice water. Blend. Only add more ice water if necessary

3

Pour blender contents through fine mesh strainer into a bowl. You want to remove the seeds. Press solids with spatula (3 min total)

4

Add one third of the sugar and one third of the corn syrup. Mix thoroughly.

5

Test the Brix sugar percentage with reflectometer. At this stage it should be well below 28%.

6

Add 2 Tbsp sugar and one Tbsp syrup. Mix again and test with reflectometer again. Notice how many percent it rose when you added (2+1) Tbsp. Your target is 28%.

7

If sugar brix percentage is less than 28%, add more sugar and syrup, mix, and retest. Repeat until brix % is 28%

8

Add vodka and about 1 Tbsp squeezed lemon juice. Mix and taste for bright flavor.

9

DON'T FORGET THE LEMON JUICE. If you forget the vodka it makes a 5% difference to the texture. If you forget the lemon juice it degrades the *flavor* by 50%! Don't put the mixture in the refrigerator until after you have added the lemon juice.

10

Cover the mix and refrigerate 1-2 hours.

11

Pour mixture into ice cream freezer and operate normally. Scoop out sorbet to plastic bowl with lid, put in freezer at least 8 hours before serving

Source

Source: Serious Eats Web Page