FIELD: food industry.
SUBSTANCE: method provides for introducing sugar, glucose and fruit puree into boiling water. The puree is chosen from apple, orange, passion fruit and lime puree. All is mixed and brought back to a boil, then trimolin is introduced, and the mixture is cooled to the temperature of 18-20°C. The cooled mixture is kneaded for 30-40 minutes until the whipped, oxygenated, uniform consistency is obtained, after which it is frozen at the temperature of -20÷-25°C. Moulds are filled with the resulting sorbet. The moulds are represented by whole fruits - an apple, or an orange, or a passion fruit, or a lime, from which the pulp is previously removed. The components are taken at the specified weight ratio. The invention allows to obtain a gentle, silky and homogeneous structure, to prevent the risk of stratification and cutting off the liquid.
EFFECT: resulting sorbet melts in the mouth gradually, leaving a mild aftertaste.
4 ex
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