Vegetable Sorbet

Vegetable sorbets offer unexpected sophistication. Balance natural sugars and earthiness with careful seasoning.

Beet Sorbet

Vibrant magenta with earthy sweetness.

Ingredients

Component	1x	2x
Vegetable
Roasted beets, peeled	350g	700g
Water	200g (generous ¾ c)	400g (1⅔ c)
Sweetener
Granulated sugar	130g	260g
Corn syrup	35g	70g
Seasoning
Lemon juice	30g	60g
Orange zest	3g	6g
Fine sea salt	3g	6g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 27–29°

Method

1. Roast beets: Wrap whole beets in foil. Roast at 200°C / 400°F for 60–90 min until tender. Cool and peel.

2. Purée: Blend roasted beets with water until completely smooth. Strain for silky texture.

3. Combine: Whisk beet purée with sugar, corn syrup, lemon juice, orange zest, and salt.

4. Check Brix: Beets are naturally sweet. Adjust as needed.

5. Stabilize: Add Perfect Sorbet. Blend 60 sec.

6. Age and churn: Refrigerate 4+ hrs. Churn to -5°C.

Pairing: Goat cheese, orange, walnut.

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Carrot Ginger Sorbet

Sweet carrot with warming ginger.

Ingredients

Component	1x	2x
Vegetable
Fresh carrot juice	400g (1⅔ c)	800g (3⅓ c)
Fresh ginger, peeled and minced	20g	40g
Sweetener
Granulated sugar	120g	240g
Corn syrup	35g	70g
Seasoning
Orange juice	60g (¼ c)	120g (½ c)
Lemon juice	20g	40g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Juice carrots: Use juicer or blend and strain through nut milk bag.

2. Infuse ginger: Heat carrot juice with minced ginger to 70°C. Steep 20 min. Strain.

3. Combine: Whisk carrot juice with sugar, corn syrup, orange juice, lemon juice, and salt.

4. Stabilize, age, churn: Standard method.

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Cucumber Sorbet

Cool, refreshing, spa-like.

Ingredients

Component	1x	2x
Vegetable
English cucumber, peeled and seeded	500g	1000g
Water	100g (scant ½ c)	200g (scant 1 c)
Sweetener
Granulated sugar	140g	280g
Corn syrup	40g	80g
Seasoning
Lime juice	30g	60g
Fresh mint (optional)	5g	10g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 26–28°

Method

1. Purée cucumber: Blend peeled, seeded cucumber with water (and mint if using) until smooth. Strain. Reserve 500g.

2. Combine: Whisk cucumber purée with sugar, corn syrup, lime juice, and salt.

3. Stabilize, age, churn: Standard method.

Note

Peel and seed cucumber to avoid bitterness. English cucumbers have fewer seeds.

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Tomato Sorbet

Savory-sweet, perfect with burrata.

Ingredients

Component	1x	2x
Vegetable
Ripe tomatoes, cored	600g	1200g
Sweetener
Granulated sugar	100g	200g
Corn syrup	30g	60g
Seasoning
Sherry vinegar	15g	30g
Fresh basil	5g	10g
Fine sea salt	4g	8g
Black pepper	0.5g	1g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 24–26°

Method

1. Blanch tomatoes: Score bottoms. Blanch 30 sec. Ice bath. Peel.

2. Blend: Purée peeled tomatoes with basil. Strain through fine mesh. Reserve 500g.

3. Season: Add sugar, corn syrup, vinegar, salt, and pepper. Taste and adjust.

4. Stabilize, age, churn: Standard method.

Serving: With burrata, olive oil, basil, and cracked pepper.

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Celery Sorbet

Clean, herbaceous, unexpected.

Ingredients

Component	1x	2x
Vegetable
Celery stalks	400g	800g
Water	150g (⅔ c)	300g (1¼ c)
Sweetener
Granulated sugar	140g	280g
Corn syrup	40g	80g
Seasoning
Lemon juice	25g	50g
Fine sea salt	3g	6g
Celery salt	1g	2g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 26–28°

Method

1. Juice celery: Use juicer, or blend celery with water and strain through nut milk bag.

2. Combine: Whisk celery juice with sugar, corn syrup, lemon juice, and salts.

3. Stabilize, age, churn: Standard method.

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Avocado Sorbet

Creamy and rich without dairy.

Ingredients

Component	1x	2x
Vegetable
Ripe avocados, peeled and pitted	300g (~2 large)	600g
Water	250g (1 c)	500g (2 c)
Sweetener
Granulated sugar	130g	260g
Corn syrup	35g	70g
Seasoning
Lime juice	40g	80g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 26–28°

Method

1. Blend immediately: Avocado oxidizes quickly. Blend with water and lime juice right away.

2. Combine: Add sugar, corn syrup, and salt.

3. Stabilize: Add Perfect Sorbet. Blend 60 sec.

4. Age minimally: Refrigerate 2–4 hrs max. Churn same day to preserve color.

Caution

Avocado browns quickly. Add lime juice immediately and don’t over-age.

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Corn Sorbet

Sweet summer corn captured.

Ingredients

Component	1x	2x
Vegetable
Fresh corn kernels	400g (~4 ears)	800g
Corn cobs (scraped)	4	8
Water	300g (1¼ c)	600g (2½ c)
Sweetener
Granulated sugar	100g	200g
Corn syrup	30g	60g
Seasoning
Lime juice	15g	30g
Fine sea salt	3g	6g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 26–28°

Method

1. Make corn stock: Simmer scraped cobs in water for 30 min. Strain. Reserve 200g corn stock.

2. Cook kernels: Simmer corn kernels in corn stock until tender, 10 min.

3. Blend: Purée corn and stock until very smooth. Strain through fine mesh, pressing to extract all liquid.

4. Combine: Whisk corn purée with sugar, corn syrup, lime juice, and salt.

5. Stabilize, age, churn: Standard method.

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Red Pepper Sorbet

Sweet roasted pepper.

Ingredients

Component	1x	2x
Vegetable
Roasted red peppers	400g	800g
Water	100g (scant ½ c)	200g (scant 1 c)
Sweetener
Granulated sugar	120g	240g
Corn syrup	35g	70g
Seasoning
Sherry vinegar	15g	30g
Smoked paprika	1g	2g
Fine sea salt	3g	6g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 26–28°

Method

1. Roast peppers: Char under broiler or over flame. Steam in covered bowl 10 min. Peel and seed.

2. Blend: Purée roasted peppers with water. Strain. Reserve 400g.

3. Combine: Add sugar, corn syrup, vinegar, paprika, and salt.

4. Stabilize, age, churn: Standard method.