Exact proportions of sugar to water in sorbet

I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a smooth, small-crystalled sorbet? Please take in mind I do not own or intend in buying a 'Baum meter' or many other kitchen gadgets although I do own a thermometer. The cordial does contain acid if that should change things.

Best Answer

I don't have a recipe for a sorbet without any fruit contributing sugar, but I do have something very close: the lemon sorbet from The Perfect Scoop. It uses a cup of lemon juice, which contains only 6 g of sugar, along with 2.5 cups of water and 1 cup of sugar.

So 3.5 cups (828 mL) of water with 1 cup (200 g) of sugar should be good, or a ratio of 4:1 by weight.

Pictures about "Exact proportions of sugar to water in sorbet"

Exact proportions of sugar to water in sorbet - Glass jar of cucumber infuse water and bottle of mineral water with glass placed on wooden table with sugar jars located in urban cafeteria

Exact proportions of sugar to water in sorbet - Egg Dip in Red Liquid

Exact proportions of sugar to water in sorbet - Clear Highball Glass on Table

How do I make sorbet Scoopable?

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

How do you stabilize a sorbet?

Glucose syrup, corn syrup, or invert sugar can improve the texture of the final sorbet, and also help to keep it from freezing solid. In these syrups, sucrose has been broken down into glucose and fructose. They have more body than simple syrup and resist crystallization.

How do you make sorbet stay soft?

Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid. A little bit goes a long way. 1 to 3 Tablespoons per quart of sorbet is a good rule of thumb. If too much alcohol is added the sorbet will stay mushy.

Does sorbet need sugar?

In order to freeze well and be scoopable, sorbet must contain between 20-30% sugar.

Strawberry Sorbet Recipe with Kitchenif Ice Cream Maker

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Maria Orlova, Maria Orlova, cottonbro, Lum3n