Fruit Sorbet Base (for 500 g fruit)

Ingredients

• 500 gStrawberry
• 160 gSugar
• 340 gWater
• 15 gLemon juice

Instructions

1. 1

   Method 1 – Syrup method (recommended for smooth flavor)

   • Roughly chop fruit (e.g. strawberries) and purée.
   • Pass the purée through a fine sieve to remove seeds and fibers.
   • Prepare cold sugar syrup (32 % sugar) or mix 160 g sugar with 340 g water and cool (makes 500 g syrup).
   • Mix the fruit purée with the same weight of cold syrup (here: 500 g purée + 500 g syrup).
   • Stir in juice of half a lemon (≈15 g) and mix cold. The blend should reach about 20–21° Brix.
   • Freeze immediately in an ice cream maker according to manufacturer's instructions, or place in a shallow container in the freezer and stir occasionally until set (2–3 hours).
   • Before serving, let soften for 5–10 minutes and scoop.
2. 2

   Method 2 – Direct sugar method

   • Crush or purée fruit (e.g. strawberries) with 300 g sugar per 500 g fruit.
   • Pass through a sieve for a smooth purée.
   • Add enough cold water to reach 19–20° Brix (for 500 g fruit + 300 g sugar that is approx. 864 g water).
   • Freeze in an ice cream machine or freeze in a shallow container, stirring occasionally.
   • Slightly soften before serving and scoop.