Pomegranate- Rose Sorbet

Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale | Houston

Yield: 16.5 kilograms

Adapted by StarChefs | November 2019

INGREDIENTS:

Syrup Base:
3.4 kilograms neutral stabilizer
3 kilograms purified or distilled water
6.8 kilograms sucrose

Pomegranate-Rose Sorbet:
18 grams neutral stabilizer
600 grams fresh pomegranate juice
1.05 kilograms syrup base
1.5 kilograms purified or distilled water
50 grams fresh lime juice
50 to 75 grams organic rose water
Salt

METHOD:

For the Syrup Base:
In a large, deep pot over high heat, use a whisk or immersion blender to combine dextrose and water. Keep blending while mixture comes to boil. When mixture reaches 65℃, blend in sucrose. When mixture reaches 85℃, decrease heat and bring temperature of mixture down to 40℃. Transfer to refrigerator and cool to 5℃ (this will take a couple hours). Using a refractometer, check sugar concentration. It should read between 20 to 29bx°.

For the Pomegranate-Rose Sorbet:
In a large container, combine stabilizer and pomegranate juice. Add Syrup Base. While blending with an immersion blender, slowly add water to the mixture while mixing with immersion blender. After adding all water, blend 1 minute. Add lime juice and 50 grams rose water. Blend and taste. Season with salt. To enhance rose flavor, add additional 25 grams rose water. Blend 5 minutes.  Pour into ice cream machine or batch freezer and process according to manufacturer's instructions. 

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