Raspberry Whole Fruit Sorbet

Step 1 Raspberry Sorbet

The ingredients

280g	(14.1%)	Water
40g	(2%)	Dextrose ()
80g	(4%)	Dehydrated glucose syrup DE40 ()
289g	(14,6%)	Sugar
8g	(0,4%)	Super Neutrose ()
1286g	(64.9%)	Raspberry puree
1983g	(100%)	TOTAL

Process

In a saucepan, combine the water, dehydrated glucose, and dextrose, and heat to 40°C.
Add the sugar and Super Neutrose, which have been mixed together beforehand.
Bring to a boil.
Let it rest at 4°C for 24 hours.
Add the raspberry purée and blend.
Churn the sorbet.
Transfer to a container 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

Dextrose is used to lower the freezing point and improve texture. It helps reduce the intensity of sweetness and prevent the formation of ice crystals, resulting in a creamier texture that is less hard at low temperatures. Dextrose can provide a refreshing sensation in the mouth.
Glucose syrup helps limit the formation of large ice crystals, giving the product a finer texture and extending its shelf life.
Super Neutrose is an essential stabilizer for sorbet preparation. It absorbs residual water from the mixes, which corrects viscosity and improves smoothness. It adds creaminess and helps delay the melting of the sorbet. It provides volume, making sorbets lighter and airier.