| Water |
235 g |
In a small saucepan, combine the water, sugar, and allulose. Bring to a boil over medium-high heat, stirring until the sugars are completely dissolved. |
| Granulated Sugar |
120 g |
|
| Allulose |
80 g |
|
| Dried Hibiscus Flowers |
15 g |
Remove the syrup from the heat. Stir in the hibiscus flowers, cover the pan, and let steep for 15 minutes. |
| Fresh Raspberries |
340 g |
While the syrup steeps, process the raspberries and lemon juice in the Magimix (metal blade) until smooth. Strain through a fine-mesh sieve to remove seeds. |
| Lemon Juice |
15 g |
|
| Guar Gum |
1 g |
Once the hibiscus syrup is strained and still warm (but not boiling), use the Bamix gastro to vortex the syrup. Gradually rain in the guar gum and blend for 30 seconds to fully hydrate the stabilizer. |
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Combine the stabilized hibiscus syrup with the raspberry puree. Whisk thoroughly to incorporate. |
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Chamber Vacuum Step: Place the base in the chamber vacuum sealer. Run a full cycle to de-aerate. This is crucial when using gums, as it removes any micro-bubbles introduced during blending, resulting in a glass-like finish. |
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Chill the base in the refrigerator until it reaches 4°C. |
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Pour the chilled base into the ice cream maker and churn until it reaches a firm "ribbon" stage. |
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Transfer to a chilled container. Thanks to the allulose and guar gum, this sorbet will remain scoopable directly from the freezer without needing to "tempered" on the bench. |