Sorbeti mix??

[Sussan Estela Olaya]

Hi Louis.

Welcome to the Scoolinary community!

In the recipe, when it says 203 g of sorbet mix, it’s referring to a pre-made powdered base for fresh fruit ice creams and sorbets. This is a technical preparation widely used in professional ice cream and pastry kitchens for making sorbets and dairy-free ice creams.

What does it typically contain?A blend of:

▪️Balanced sugars (such as sucrose, dehydrated glucose, dextrose)

▪️Stabilizers (like guar gum, locust bean gum, or CMC)

▪️Emulsifiers (depending on the formulation)

▪️Citric acid or ascorbic acid to adjust acidity and preserve color

▪️Sometimes soluble fiber (such as inulin or polydextrose) to improve texture

It’s sold as “sorbet base” or “sorbet mix” in professional pastry and ice cream supply stores — for example, Ravifruit, Fabbri, PreGel, Carpigiani, Valrhona (Inspiration Bases), and others.

What does it do in the recipe? It provides:

▪️Body and smooth texture without fat

▪️Control over water crystallization in the sorbet.

▪️Stability when freezing and serving<

▪️Improved texture and shelf life.

If you don’t have access to this commercial mix, you can replicate it at home by combining:

▪️Glucose powder

▪️Dextrose or inverted sugar

▪️Pectin NH or guar/locust bean gum

To replace the pre-made sorbet mix used in the recipe, you can prepare a simple homemade version like this:

For every 100 g of mix, use:

70 g of dextrose (which gives moderate sweetness and controls crystallization), 20 g of glucose powder DE 30-40 (for body and texture), 1.5 g of stabilizer (you can use a 50/50 blend of guar gum and locust bean gum, or just one of them if that’s what you have), 0.5 g of pectin NH for a slightly more elastic mouthfeel (optional), 0.3 g of fine salt (to enhance the fruit flavor), and 0.7 g of citric acid (to balance acidity and preserve the color of red or acidic fruits).

To make the 203 g required in the recipe, simply multiply these quantities by 2.03.You can use this homemade base in the same way as the commercial one: adding it to the hot syrup, cooling it down, and then blending it with the fruit purée.

I hope this helps!

Best regards.

[Louis Renaux]

Amazing thanks a lot for the answer I’ll try that mix!

[Sussan Estela Olaya]

Great! If you have any other questions, feel free to reach out , I’ll be happy to help.

Best regards.