Cranberry Sorbet
A balanced cranberry sorbet base with clean, bright acidity and a perfect 32 °Bx sweetness/solids level. Sodium citrate softens cranberry’s natural sharpness while preserving brightness, allowing apple-like and subtle vegetal aromatics to come forward. The mild bitterness typical of cranberry remains in the background, adding depth without harshness. Buffered to a pH range that enhances aroma and stabilizes the rich red color, this base delivers a clear, expressive cranberry profile and is ready for freezing.
Ingredients
100 G Base
- 49.48 g Cranberries
- 19.79 g Water
- 18.00 g Sucrose
- 9.00 g Glucose syrup
- 3.00 g Corn syrup
- 0.15 g Salt
- 0.08 g High-acyl gellan
- 0.50 g Sodium citrate
1000 g Base
- 494.8 g Cranberries
- 197.9 g Water
- 180.0 g Sucrose
- 90.0 g Glucose syrup
- 30.0 g Corn syrup
- 1.5 g Salt
- 0.8 g High-acyl gellan
- 5.0 g Sodium citrate
Instructions
- Blend all ingredients on high until the mixture reaches 79°F and the cranberry skins are fully broken down into a uniform emulsion.
- Vacuum chamber-seal the mixture for 30 seconds. You can also use a ziplock with water displacement method.
- Cook sous-vide at 180°F for 6 hours.
- Chill the bag in an ice bath, then refrigerate for 18 hours to rest and settle.
- Strain through a fine mesh, stopping when the weight is reduced by roughly 20%.
- For condenser-model machines, pre-freeze the bowl for about 20 minutes or until the bowl temperature drops below 10°F.
- Churn for approximately 25 minutes or until the base reaches the desired overrun or measures comfortably under 23°F.