There's a whole topic on making ice cream, but the more I find, the more the art of sorbet becomes something different. I'm searching for a silky, smooth, intense dessert, however unlike my silken ice creams, I dont have use of egg yolks, lecithin, etc.
Anyone have any tips/techniques?
How can I avoid watery flavor and gritty texture, without a slick, weird, off-tasting effect from too many stabilizers?
I've mostly been making Pacojet sorbets recently (http://screamsorbet.com
), but I have a few techniques that I think should work with standard methods as well. I haven't liked taste or texture of results with Xanthan or Guar gums (or products that use them like Cremodan), but I've had good results with Gelatin, Gellan, and Pectin.
I'd recommend starting with Pectin. You probably want an Amidated Citrus Pectin, also known as Pectin NH. I've tried several, and would recommend the CuisineTech Thermoreversible Citrus Pectin (http://thechefshack....ducts/tech.html
I'll try to do a full writeup at some point, but the quick instructions are to mix 1 part of pectin to 4 parts of fine granulated sugar, and then sift into 15 parts of cool water while stirring. Bring to ~95C (just starting to boil), then blitz with an immersion blender. This makes a 5% 27.5 Brix pectin solution. While still hot (~70C) add this concentrated pectin to your room temperature or warmer pre-sweetened sorbet base while blitzing. If you add .175 of this solution by base weight, this should give you a .75% final pectin.
Gelatin also works well, but depending on who you are serving to you might not want add an animal product to an otherwise vegan dessert. Gellan works great with Pacojets, but I'm guessing that the more rigid gel might not come out as well with standard methods.
And as Tan319 says, you might not need stabilizers if you are using a lot of high pectin fruit solids.
Good luck with your experimentation!