110g Whole Lemon Slices
40g Dextrose
2.0g Turmeric Powder
420g Cantaloupe
100g Dextrose
10g Lemon Peel
10g Maltodextrin
7.0g Salt
2.5g Gum Arabic
2.5g Xanthan Gum
2.0g Lecithin
220g Fresh Lemon Juice (from approximately 5-6 lemons)
20g Neutral Oil
Target Sweetness: 20.0-21.0%
Estimated AFP: 370
Prepare and measure slices of lemon, ignoring the very top and bottom, and collecting any juice that leaks out. Place directly in a small canning jar, along with the first measurement of dextrose, and the turmeric powder.
Place this jar inside a pressure cooker with any necessary supports, and roughly half an inch of water. Pressure cook with the highest setting according to manufacturer instructions, for 30-35 minutes. Followed by letting the pressure release naturally.
In the meantime, prepare the remaining ingredients. Measure and combine to the rest of the dry ingredients: second measure of dextrose, toasted sugar, maltodextrin, salt, and stabilizers; this mixture can also contain the lemon peel. Separately chop up and measure the cantaloupe. Freshly squeeze and collect the lemon juice. Lastly, measure and set aside the neutral oil.
Once the pressure cooker can be safely opened, and the jar is cold enough to handle, it’s possible to proceed with the recipe. Empty the entire contents of the canning jar into the container of a high powered blender.
Next add approximately half of the measured cantaloupe. Blend this mixture on high speed until completely smooth, at least 30 seconds. Follow this by the dry ingredients and remaining cantaloupe. Also blend this on high-speed until completely smooth, at least 45 seconds.
Switch the blender to a moderate speed, with a pour spout open. While running, pour in the measured lemon juice. Then very slowly pour in the neutral oil. Give the mixture approximately 10 more seconds of blending on high speed before stopping.
Transfer the sorbet mixture to an airtight container before refrigerating. Let the mixture rest for at least six hours but up to overnight.
After resting, give the mixture one more blend, with the same blender or an immersion blender. Place it in the freezer to pre-chill for 30-40 minutes, followed by setting up your ice cream machine.
Churn the sorbet according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This sorbet should be ready to serve directly out of the freezer.
