Made this sorbet. It it didn't come out as expected. I have made raspberry sorbet and it was smooth. This tangerine Sorbet was icy, not like ice crystal icy but it wasn't smooth either. But it was very flavorful I will say that. What I think it needs is pectin.
Recipe
8 tangerines 567 g
140 g sucrose
40 g dextrose
200 ml water
0.3 g xanthan gum
by Zealousideal_Rub5826
2 Comments
Raspberry is fairly high in pectin, fibre and plant matter, all of which contribute to that creamy and smooth texture – pectin in itself helps, inulin helps even more. I’d start with 0.4% of pectin (in place of a little bit of the sucrose) and 3% inulin (in place of some of the tangerine juice.) I’m not sure it needs the xanthan gum.
Pectin is a good addition. Also your sugars are pretty low overall. Bumping it up at least 3% more of total weight would help a bit. A couple dashes of alcohol wouldn’t hurt either. Other fibers are also good. I used psyllium husk for lemon sorbet once and it was smooth. Inulin obv better but in a pinch it works.