Jabuticaba, a native Brazilian fruit, brings a unique and vibrant flavor to this refreshing sorbet. Its sweet and slightly tart profile creates a perfect balance, making it a delightful treat for fruit lovers.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Jabuticaba Sorbet
Sorbet Base
- 500 ml water
- 180 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 5 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Jabuticaba Flavor Components
- 400 g fresh or frozen jabuticaba (if using frozen, thaw them first)
- 1 tbsp lemon juice (optional, for added brightness)
Step-by-Step Instructions to Make Jabuticaba Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, sugar, and glucose syrup. Heat gently, stirring until the sugar dissolves completely.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this mixture into the heated syrup and stir for 2 minutes to activate the stabilizer.
2. Extract Jabuticaba Juice
- In a blender or food processor, blend the jabuticaba until smooth.
- Strain the mixture through a fine sieve or cheesecloth to extract the juice, discarding the skins and seeds. You should have about 300 ml of pure jabuticaba juice.
- Optionally, stir in lemon juice to enhance the tartness.
3. Combine the Jabuticaba Juice and Sorbet Base
- Slowly pour the jabuticaba juice into the cooled sorbet base, whisking constantly to ensure it’s well integrated.
- Adjust the sweetness by adding more sugar if desired, depending on the natural sweetness of the jabuticaba.
4. Mature the Mixture
- Quickly cool the mixture using an ice bath (placing the bowl of sorbet base over a larger bowl filled with ice and water).
- Cover with plastic wrap, ensuring it touches the surface to prevent skin formation.
- Refrigerate the mixture for at least 4 hours to allow the stabilizer to work and the flavors to meld.
5. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container.
- Freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Jabuticaba Sorbet
- Fresh vs. Frozen Jabuticaba: Fresh jabuticaba offers the best flavor, but if you’re using frozen fruit, ensure it’s fully thawed before blending.
- Straining the Juice: Straining ensures the sorbet has a smooth, silky texture without seeds or skins.
- Balancing Sweetness: Jabuticaba can vary in sweetness, so taste the juice before adding sugar to ensure it’s balanced to your liking.
FAQs About Jabuticaba Sorbet
Q: Can I use jabuticaba pulp instead of juice?
A: Yes! If you have access to jabuticaba pulp, you can blend and strain it similarly to make the juice.
Q: Can I make this sorbet without an ice cream maker?
A: Yes! If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze it. Stir every 30 minutes for 3–4 hours to break up ice crystals and create a smooth texture.
Q: Can I add other fruits to the sorbet?
A: Yes! Jabuticaba pairs well with other tropical fruits like mango, pineapple, or citrus. Feel free to experiment with combinations.
Serving Suggestions
Serve your jabuticaba sorbet in a chilled bowl or glass, garnished with fresh mint leaves or a few whole jabuticaba berries for a stunning presentation. Pair it with a light fruit salad or as a refreshing palate cleanser between courses.
Final Thoughts
Jabuticaba sorbet is an exotic and refreshing dessert that brings a unique flavor to your table. Its deep, purple hue and sweet-tart flavor make it a stand-out choice for fruit sorbet lovers.