Watermellon with original Sorbet SD Base - dALIA V002a

Sorbet SD Base method

• Weigh the water and heat in a saucepan.
  ● Add the inulin and dextrose, stirring well.
  ● Incorporate the mixture of stabilizers and
  sucrose.
  ● Add the salt and bring the mixture to 85°C.
  ● Rest for 3-4 hours.
  ● Cool rapidly to 4°C.

Watermellon addition

use the current sorbet sd base.

ratios

1. ● 3550 g fruit Gelato base
2. ● 6400 g watermelon
3. ● 50 g mint
4. extra ingredients (adjustments made

• add invert sugar (keep the jar where it is, place scale and small jug below the jar tap open tap to measure weight until reached)
• add Maltodextrine
• add Lemon Juice
• measure brix and raise brix to 29 to 30 brix with dextrose