Strawberry Full-Fruit Sorbet – Süvy

By Muriel AUBLET-CUVELIER July 13, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

July 13, 2026

Recipe

Products used

Stab Pure , Süvy , SüvyTech

Step 1 Strawberry Sorbet - Süvy

The ingredients

306g	(15.4%)	Water
200g	(10.1%)	SüvyTech ()
270g	(13,6%)	Süvy ()
9g	(0,5%)	Stab Pure ()
1200g	(60.5%)	100% strawberry purée
1985g	(100%)	TOTAL

Process

Pre-mix Süvy, Süvylin, and the stabilizer.
In a saucepan, pour in the water and the powders while whisking.
Bring to a boil while whisking to prevent the mixture from sticking to the bottom of the pan.
Let it set at 4°C for 4 hours.
Add the strawberry purée and blend.
Churn the sorbet.
Transfer to containers and store in the freezer.

Assembly and information

Before churning, place the rubber spatula, mixing bowl, and containers in the freezer so you can prepare the sorbet using thoroughly chilled utensils.

Board

Süvytech was developed to provide an alternative to anti-crystallization sugars, ensuring that ice cream and sorbets remain soft during storage.