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Light texture with a good freezing temperature and the predominant flavour is mango with a light citrus edge and subtle coconut aftertaste. The texture is closer to gelato rather than sorbet

Designed for the Ninja Creami Deluxe and took just one spin on Sorbet mode for a great texture. Melting is slow and it can be scooped straight out of the freezer (-18C freezer temp)

Works well with either blue dragon coconut milks. A richer flavour with the full fat version and a slightly better texture, but around 200kcals more with a 700g batch

Peach Sorbet inspired by Polar Ice Creamery (https://www.youtube.com/watch?v=c_1AifOlBTQ) but modified to not use Allulose.

Erythritol is very effective to push the freezing point down. Inulin serves a a filler to achieve a smooth texture.
Glucose syrup helps with crystal formation and Xanthan (or your stabilizer of choice) binds free water.

Een rijke, tropische sorbet met een intense fruitsmaak en een verrassend romige, zijdezachte textuur van nature. De volheid van rijpe mango komt hier optimaal tot zijn recht met een frisse, strakke afronding.

Blackberry purée preparation (2 options):

• Option 1: Blend on low speed for 30 seconds, then separate the seeds.
• Option 2 (Preferred): Use a slow juicer to extract seedless juice/purée.

Measured Brix value of the purée: ~10%.

Matcha and Strawberry swirl sorbet. Originally used 30g of Matcha powder in the recipe but it was way to much. Made a half batch of the syrup to even out the flavours. The recipe now says 12g could maybe go up to 15g if you like a more intense Matcha flavour. Strawberry swirl recipe from hello my name is ice cream

A vibrant tart cherry sorbet with a bold fruit flavor, bright acidity, and a clean, refreshing finish. Smooth and scoopable, with just enough sweetness to balance the cherries’ natural tang.

I'd give this a 7 out of 10. The recpie uses 15g of tajin

Smooth, sweet, and irresistibly refreshing, it’s a luxurious frozen treat for warm summer days.

Consider experimenting with mint and lime flavor combinations.

I'm using Erythritol for it's freezing point depression here. You might as well swap it for 40g Dextrose, if you don't mind some extra calories in exchange for extra fullness.

The recipe is roughly sized for one standard Ninja Creami pint.

Refreshing, tart but still balanced with sweetness, and with a refreshing lime finish (but apple is still the star of the show). Feel free to omit the lime, but doing so brings out the grassy flavour of the apple a bit more.

Recipe is scaled to 1 regular creami container.

Solids are a bit low according to the calculator, but the texture is still nice and smooth and scoopability was great post-spin and overnight in the freezer.