Frutti di Bosco (Forest Berries) Sorbet

Scaled yield: 928g

• Mixed Berry Blend 48.9% of recipe
  454g
• Water 5.4% of recipe
  50g
• Lemon Juice 0.3% of recipe
  3g
• Orange Juice 0.3% of recipe
  3g
• Citrus Zest optional 0.3% of recipe
  3g
• Sorbet Syrup with Locust Bean Gum 44.7% of recipe
  415g

Process

Method

1. 1

   Place the berries, water, sorbet syrup, and lemon and orange juices (with zest if using) in a bowl. Be sure to whisk the sorbet syrup before measuring and adding.

2. 2

   Blend well with an immersion blender, making sure to incorporate all the berry pieces into the liquid.

3. 3

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 15 to 25 minutes.

4. 4

   Using a rubber spatula, scoop the sorbet into a storage container.

5. 5

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

6. 6

   Freeze at least 2 to 3 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

7. 7

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.