Description
The next in my series of fruit sorbet calculators. This one is noticeably simpler, relative to the Strawberry Sorbet. For raspberries, I don't find it necessary to have any form of actual juice, versus a purée. In fact the body of the raspberry purée is an excellent foundation for the texture of the dessert. The only challenge is removing the seeds from this fruit. In this instance I don't actually recommend puréeing using a blender or food processor. Instead, the raspberry should be very thoroughly crushed. Followed by pressing through some sort of mesh or filter. You don't want an appliance based around blades, because it has the potential to start grinding the seeds as well. Which would just make the mixture harder to filter.
The best solution I found was crushing the raspberries in a stand mixer with the paddle, on the lowest speed. Followed by pressing through a standard fine mesh sieve. Even better results were obtained using a food mill, which is normally used for processing tomatoes. There should be many different options you can try for crushing the fruit. The critical point when straining, is to avoid extra fine mesh, or anything similar to cheesecloth/super bags. Again filtration that is too fine will remove important texture from the final fruit purée. It also decreases your yields, in what is already a product intensive process. Even with ideal equipment, I recommend taking the total sorbet batch size you are intending, double that weight, and start with that quantity of raspberries.
After processing, you ideally take your seedless raspberry goo and measure the Brix using a refractometer. Now before inputting this reading into the calculator, I do also recommend making a quick judgment call. Taste the purée and get a sense of if it is particularly sour are not. Whatever the number on your refractometer is, you can reduce it by anywhere between 0.5-1.2, because some of what the refractometer is detecting is also dissolved acids, not only dissolved sugar. The sharper and more acidic your particular batch of raspberries, the more you want to reduce the refractometer reading, before using it as your Sugar Value in the calculator.
One last note, the other reason this calculator is simpler relative to the Strawberry Sorbet, is that there is no potential for an alcohol component. Instead if you require a lower serving temperature, and therefore higher Anti-Freezing Power, the recipe rebalances to use more dextrose and fructose.
Raspberry Sorbet Calculator
Ingredients Table (Sorted by quantity)
| Ingredient | Quantity (g) |
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Recipe Steps
Start by preparing a seedless raspberry purée, as discussed above. Sample the Brix using a refractometer. Again also adjusts this number according to the recommended procedure in the description. If you happen to have not enough raspberry purée, either prepare more or scale down the recipe to use exactly what you have.
If you have excess raspberry purée, measure the quantity called for by the calculator. Measure directly into the container you are going to blend this mixture into. Obviously being careful to zero the scale before adding the purée.
Separately using a precision scale, measure the sugars, stabilizers, salt and citric acid called for by the calculator. These ingredients can be combined together. Separately also measure the small quantity of neutral oil.
If using a countertop blender, already have the mixture vortexing on a moderate speed. Sprinkle the dry ingredient mixture on top of the measured fruit purée. If using an immersion blender, still place the dry mixture on top before thoroughly blending up and down the length of your vessel. Either way make sure the mixture is blended on a high-speed for at least 10 seconds.
While still blended, drizzle in the neutral oil. Transfer into an airtight storage container.* Otherwise keep the mixture stored in the blender container, with the complete lid.
If using a standard ice cream churn: refrigerate for 6-12 hours, blend one more time, and process according to your specific machine.
*If using a blade-driven frozen dessert machine: instead transfer into the appropriate container for the machine. Place that in the freezer for at least 24 hours, process according to the instructions of your machine. Use the specific Gelato function if using the Ninja Creami.