HOW ABOUT A DELICIOUS SORBET FOR THE HOT SUMMER MONTHS?

WHAT ABOUT A DELICIOUS SORBET PREMIX?



HOW ABOUT A DELICIOUS SORBET FOR THE HOT SUMMER MONTHS?!

A SORBET PREMIX IS A PREPARED BLEND OF INGREDIENTS THAT SERVES AS THE BASE FOR MAKING SORBET, A TYPE OF FROZEN DESSERT THAT IS TYPICALLY DAIRY-FREE AND MADE FROM FRUIT, SUGAR AND WATER. USING A PREMIX SIMPLIFIES THE PROCESS, MAKING IT QUICKER AND EASIER TO PREPARE SORBET WITHOUT HAVING TO BALANCE THE INGREDIENTS FROM SCRATCH.

COMMON INGREDIENTS
SUGAR
TYPICALLY IN THE FORM OF REFINED SUGAR OR SOMETIMES GLUCLOSE, TO PROVIDE SWEETNESS AND HELP WITH TEXTURE.
CITRIC ACID
THIS HELP BALANCE SWEETNESS AND ACIDITY, GIVING THE SORBET ITS CHARACTERISTIC TANGY FLAVOUR.
STABILISERS
SOME PREMIXES CONTAIN STABILISERS LIKE GUAR GUM OR XANTHAN GUM TO IMPROVE THE TEXTURE AND PREVENT ICE CRYSTALS FROM FORMING.
WATER
A BASE LIQUID, USUALLY WATER, HELPS DISSOLVES THE SUGAR AND BLENDS WITH THE FRUIT PUREE AND / OR FLAVOURING.
FRUIT PUREE / FLAVOURING
PREMADE FRUIT PUREES OR CONCENTRATED FRUIT EXTRACTS PROVIDE THE DOMINANT FLAVOUR. YOU MAY ALSO FIND NATURAL FRUIT JUICES.

USING A SORBET PREMIX
STEP 1
COMBINE PREMIX WITH GOOD QUALITY WATER UNTIL COMPLETELY BLENDED THROUGH.
STEP 2
AFTER MIXING, LET THE SORBET CHILL IN THE REFRIGERATOR FOR AN HOUR OR SO. THIS HELPS IMPROVES THE TEXTURE WHEN IT'S FROZEN.
STEP 3
POUR THE CHILLED MIXTURE INTO AN ICE CREAM MACHINE AND CHURN UNTIL IT REACHES THE CONSISTENCY OF SOFT SERVE. IF YOU DON'T HAVE AN ICE CREAM MAKER, YOU CAN POUR THE MIXTURE INTO A SHALLOW DISH AND FREEZE IT, STIRRING EVERY 30 MINUTES TO BREAK UP ICE CRYSTALS UNTIL IT REACHES A SORBET-LIKE TEXTURE.
STEP 4
ONCE IT'S CHURNED, TRANSFER THE SORBET TO A CONTAINER AND FREEZE IT FOR A COUPLE OF HOURS OR UNTIL IT'S FIRM ENOUGH TO SCOOP.

TIPS
FLAVOURING
SOME PREMIXES COME IN SPECIFIC FRUIT FLAVOURS LIKE LEMON, MANGO, STRAWBERRY OR RASPBERRY (TO NAME A FEW), BUT DYNAMIKO SELL A UNFLAVOURED BASE TO WHICH YOU MAY ADD ANY OF A VARIETY OF FLAVOURS. DYNAMIKO ALSO SELLS FLAVOURING IN POWDER , LIQUID AND SYRUP FORM. WE ALSO SELL FRUIT PULPS.
SWEETNESS
IF YOU PREFER A SWEETER OR TANGIER SORBET, YOU CAN ADJUST THE AMOUNT OF SUGAR OR ADD MORE CITRIC ACID TO TASTE.

USING A SORBET PREMIX IS A GREAT WAY TO QUICKLY CREATE HIGH-QUALITY, REFRESHING FROZEN DESSERTS WITHOUT HAVING TO WORRY ABOUT BALANCING INGREDIENTS YOURSELF.

FLAVOURING / PULP
POWDER
APPLE, BANANA, BLACKCURRANT, BLUEBERRY, BUBBLEGUM, CHERRY, CHOCOLATE, COFFEE, COLA, COOKIES AND CREAM, CREAMSODA, GRAPE, GUAVA, HAZELNUT-CHOCOLATE, IRON BREW, MANGO, MIXED BERRY, NAARTJIE, ORANGE.
LIQUID / SYRUP
AMARULA, APRICOT, BANANA, BRANDY, BUBBLEGUM, CAPPUCCINO, CARAMEL-COCONUT, CARAMEL, DARK CHOCOLATE, CHOCOLATE WITH CHOC CHIPS, CREAMSODA, DULCE LE LECHE, FRUIT COCKTAIL, GINGER-COCONUT, GRANADILLA, GUAVA, LIME, MANGO-COCONUT, MANGO, MANGO-PEACH, MIXED BERRY, PEACH, PEACH AND APRICOT, STRAWBERRY, TOFFEE, VANILLA.
FRUIT PULP
APRICOT, APRICOT AND ORANGE-HONEY BLOSSOM, BLACK CHERRY (SOUR), FRUIT COCKTAIL, GRANADILLA, MIXED BERRY, PEACH AND APRICOT, PEACH-GRANADILLA, PEAR-CARAMEL, STEWED FRUIT AND CUSTARD, STRAWBERRY.

CONTACT US FOR PRICING AND PLACING YOUR ORDERS FOR OUR UNFLAVOURED SORBET MIX AS WELL AS FLAVOURING AND FRUIT PULPS.


ATTACHED: VIDEO ADVERTISEMENT / SORBET PREMIX - UNFLAVOURED BASE SPECIFICATION

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