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sagestrat

sugar-free sorbet

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We had dinner last week at a friend's (in Switzerland, no less). She served three sugar-free (well, no added sugar) sorbets: mandarin, lychee, and melon. Any thoughts on how this was done? I assume juicing (vs. pureeing) and freezing?

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Here's a link to a sorbet recipe that uses Splenda. It suggests pureed melon or raspberries as the fruit, but I'm sure you could use others.


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

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That would probably work. However, there was no added sweetener at all. It was really very refreshing.

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That would probably work. However, there was no added sweetener at all. It was really very refreshing.

Well, you don't need sweetener for the freezing process. The flavor would then depend on the natural sweetness of the fruit.


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

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Well, you don't need sweetener for the freezing process. The flavor would then depend on the natural sweetness of the fruit.

Technically you don't need any sugars, but it will freeze rock hard. If there's really no sugars of any type added, then there has to be something else in there with thermogenic properties keeping in soft...

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I suppose it could be stabilized with gelatin and or guar/xantham gum and then kept at a very high service temp like 20 degrees. You'd need a dedicated service freezer for something like that.

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