Quince Purée Sorbet
Use Purée Quince, Frozen, Boiron (1kg) to make this recipe. Quince purée makes an aromatic sorbet with a floral apple-and-pear character. Lemon keeps the finish bright, while glucose helps the dense fruit base remain scoopable.
At a glance
- Yield: 6
- Preparation: 15 minutes
- Cooking: 5 minutes
- Chilling or freezing: 6 hours
Ingredients
- 500g quince purée, thawed
- 180ml water
- 130g caster sugar
- 40g liquid glucose
- 25ml lemon juice
- 1 pinch fine sea salt
Method
- Heat the water, sugar, glucose and salt until dissolved. Cool completely.
- Whisk the syrup and lemon juice into the quince purée.
- Chill for at least two hours, then churn until softly frozen.
- Transfer to a covered container and freeze for four hours. Soften briefly before scooping.
Why this recipe works
Quince purée is naturally thick, so a measured syrup loosens it while controlling sweetness. Glucose reduces crystal growth and lemon prevents the floral flavour from becoming flat.
Practical tips and variations
- Taste before adding all the lemon because purée acidity varies.
- For a no-machine method, freeze in a shallow tray and whisk every 30 minutes for three hours.
- Serve with a crisp almond biscuit for texture.
Serving and storage
Keep covered in the freezer for up to two weeks. Press baking paper onto the surface to limit ice crystals.
Frequently asked questions
Why is my quince sorbet too hard?
The balance may contain too little sugar or the freezer may be especially cold. Let it soften before serving.
Can I replace glucose?
Use 30g extra caster sugar, accepting a slightly firmer texture.
Does the purée need cooking?
No. This recipe assumes a ready-to-use purée; follow the product label for thawing and handling.
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