Quince Sorbet
I build this quince sorbet with modern sorbet science and the natural behavior of quince. I peel, core, and quarter the fruit to remove the tannic waxy skin. I stabilize the acidity with sodium citrate, sharpen the flavor with malic acid, and seal the quince under vacuum to limit oxygen. I cook the fruit at 180°F to activate anthocyanins, release floral aromatics, and soften the high-pectin flesh. I rest the cooked fruit overnight, blend it smooth, and chill the base before churning. This method creates a bright, floral sorbet with a ruby color, a clean finish, and a naturally creamy texture.
Ingredients
100 g Quince Sorbet Base
- 44.37 g Quince
- 26.92 g Water
- 16.75 g Sucrose
- 8.37 g Glucose syrup
- 2.79 g Corn syrup
- 0.12 g Salt
- 0.08 g High-acyl gellan
- 0.30 g Sodium citrate
- 0.30 g Malic acid
Quince Sorbet Base (Video Batch)
- 882.02 g Quince peeled, cored, quartered
- 535.13 g Water
- 332.95 g Sucrose
- 166.38 g Glucose syrup
- 55.46 g Corn syrup
- 2.39 g Salt
- 1.59 g High-acyl gellan
- 5.96 g Sodium citrate
- 5.96 g Malic acid
Instructions
- Peel and core the quince.
- Rest the fruit in lightly salinated water to prevent browning.
- Slice each quince into four even pieces.
- Place all ingredients into a vacuum bag.
- Vacuum and seal the bag for thirty seconds in a chamber sealer.
- Cook the sealed bag sous vide at 180ºF for 12 hours.
- Remove the bag and shock it immediately in an ice bath.
- Rest the bag overnight to finish color development.
- Blend the quince and syrup and strain the mixture through a fine mesh.
- Chill the strained base until it reaches below 45ºF.
- Churn the chilled base.