Hello sailor sorbet

Hello sailor sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

The annual Sydney Mardi Gras is a great time for us, as we are in the heart of Darlinghurst … ground zero, so to speak.

To celebrate Mardi Gras, we wanted to come up with a flavour that was a bit naughty, light and fruity. This is by far one of our most popular sorbets when it’s in the cabinet.

Domestic

Ingredients

Quantity Ingredient
750g pink grapefruit juice, (see notes), assume 10% sugar
50g aperol
155g sugar
40g maltodextrin
5g stabiliser

Method

  1. Mixing

    Put 350 g of pink grapefruit juice and the Aperol in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the grapefruit juice and Aperol hit 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the remaining 400 g of grapefruit juice. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into your gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put 350 g of pink grapefruit juice and the Aperol in a pasteuriser and select low pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the grapefruit juice and Aperol hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 65°C, then will hold for 30 minutes before switching to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the remaining 400 g of grapefruit juice and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Notes

  • For the pink grapefruit juice, you will need the juice of 4 or 5 grapefruit.

    Because we don’t use any water in this recipe to dissolve the ingredients, we need to heat up a minimum portion of the grapefruit juice. Heating fruit juice alters its taste, so we only heat a small amount and keep the rest of the juice fresh.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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