A superior sorbet stabilizer carefully crafted with a blend of several ingredients that will ensure you get a smooth sorbet. The Sorbet Stabilizer will improve the texture by reducing the ice crystals. The resulting sorbet will be less likely to melt and if it does, the ingredients will remain bonded together so when you refreeze it you don't get large ice crystals.
You only need a very small quantity of this Sorbet Stabilizer so it won't affect the flavor of your preparation at all.
- Use 2 to 4 g of Ice Cream and Sorbet Stabilizer per 1kg of sorbet base.
- Blend the Sorbet Stabilizer into your syrup base using a hand blender for about a minute to ensure the Sorbet Stabilizer is dispersed and hydrated.
- Pass mixture with Sorbet Stabilizer through a fine sieve before processing.