Perfect Sorbet: Solving the Sorbet Situation. WTF - Ep. 201

Does your sorbets turn out rock hard, grainy, or more like chunks of ice than sorbet? The solution is simple, add a little Perfect Sorbet to the mix and watch it magically transform your sorbet fails into sorbet heaven. Scott and Janie discuss how to best use Perfect Sorbet and demo a triple berry pavlova with raspberry sorbet... on this week's WTF.

Follow us on Facebook, Instagram, and Pinterest:
@ModernistPantry

Pick up these great products and more at:

Find all of our recipes, and more at our blog:

Get the full WTF and more:

Product Links:
Perfect Sorbet

Glucose DE42 Powder

Recipe Link:
Triple Berry Pavlova with Raspberry Sorbet

References and Other Links you Might Like!
WTF - Ice Cream Stabilizers

WTF - Guar Gum

WTF - Xanthan Gum

WTF - Locust Bean Gum

WTF - Perfect Ice Cream

Ask A Chef - Non-Dairy Ice Cream Stabilizers

WTF - Sugar Substitutes

WTF - Superbags

WTF - Egg Powders

WTF - Glucose DE42 Powder

[southernsmil]

I have been using the tara gum..what would be the difference between that and the sorbet?

[heshamalsubyani]

I am using a Taylor soft serve ice cream machine C 750 .. I would like to produce fresh Mango sorbet ..

1- is invert sugar + table sugar + perfect sorbet stabilizer = excellent sorbet ?

2- do I need to heat the mix and the stabilizer ?

3- do I need to keep it in the refrigerator before using the machine ?

Thanks a lot !

[juliaeigenbrodt]

The sorbet recipe link has a 404 not found error. The raspberry sorbet pavlova recipe I can find on your site uses a mixture of water, regular sugar, and (non DE42) glucose powder for 1200 g simple syrup. To make this with the DE42, do you need 1200 g of DE42 syrup, so 966 g of DE42 glucose powder? That's almost a whole kg, which sounds prohibitive for a pint of sorbet.

[ReidRankinRealEstate]

Thanks for this video, and the Framboise (Raspberry) recipe. I have been using your Perfect Sorbet product for several months, and have been looking for how much to use each time. I was a little surprised it's not on the packaging, or easily found on your website, especially when following the QR code on the package... I also use a refractometer when I'm making my sorbets, so I am sure of the exact sugar level, because one never knows how much sugar is in your fruit. My limited understanding is, when the sugar content is at a certain level, the ice crystals are longer, and when I 'spin' it in my Ninja Creami machine it also helps the sorbet be smooth and creamy with a gelato/ice cream mouth feel.

[zacc_]

Do you ever use the egg test to work out if your sorbet has enough sugar?

[fruzsinapataky]

I am making a sorbetto recipe that uses Italian meringue as a base. All of the sugar in the recipe is used to make the hot syrup. When and how should I add the Perfect Sorbet?

[mermodfreres]

I made blackberry cabernet sorbetto from "The Ciao Bella Book of Gelato & Sorbetto". I started with 1/8 tsp of Perfect Sorbet while the mixture was in the blender. I could definitely tell that the mixture was getting viscous once I poured it into my ice cream machine. I tried the sorbet the next day and it was full of ice crystals. Since there was no dairy nor egg, I let the mixture thaw and put it in the blender again and added nearly another 1/8 tsp o Perfect Sorbet. Again, the mixture was definitely viscous (I had not brought the mixture to room temperature but it was definitely thawed. Again....ice crystals. Any ideas? Am I not using enough??

[bmarley]

Would this work well for coffee popsicles?

[luzsanchez]

How can I make this without an ice cream machine?

[MndaKing]

can you make hot ice cream out of sorbet?