Flavor Hints

Here we will try to give you some ideas on how to manage flavorings when dealing with gelato, sherbet, and sorbet. As I mentioned on the gelato, sherbet, sorbet page "Gelato is your fantasy" so it really is up to you as to what you use and in what proportions. Here are just a few things to remember when dealing with certain flavorings.

Flavors

Always remember to add strong flavors i.e. flavors that are heavily concentrated like lemon juice, in small quantities. It's always better to have a finished product with a subtle hint of the flavor than an over powering flavor. Once you've established that you didn't have enough flavor the first time, you can then simply increase the dosage a little each time you make a batch until you get it right.

If you're using a flavor that has sugar content don't forget to adjust your sugar quantity. You always want to have approximately 18% sugar content in order to arrive at the proper freezing threshold.

Flavors

The best flavors are fresh fruit and fresh fruit juice. The fresher the better. If your using fresh fruit pieces it's probably better to add them to the mixture towards the end of the freezing cycle so as not to gum up the blades of your small domestic machine. If you do it this way make sure the product isn't too hard so that the pieces have a chance to be fully incorporated into the finished product.

That's it for now. If you have any specific questions please contact us.