Prosorbet 100 Cold 500g

Stabiliser for Sorbets 

Prosorbet 100 Cold 500 g is a professional-grade powdered base designed for effortless sorbet and iced dessert creation. Whether you're working with water or dairy, this ready-to-use sorbet powder ensures a consistently smooth texture and clean flavour with minimal effort. Simply mix the powder cold with sugar and your choice of fruit puree, juice, or dairy, there’s no heating required. Perfect for home cooks, caterers, or small cafés, it’s especially useful when you need reliable batch results without the complexity.

Key Features

• Cold‑mix sorbet base designed to blend seamlessly into water or milk without heating, ideal for quick dessert prep.
• Smooth, freeze–thaw stable texture delivers professional-quality sorbet consistency even after freezing and thawing.
• Simple formula, flexible flavouring, just add your preferred fruit puree or juice and sweetener, control sweetness and taste precisely.
• Works with aqueous or milky bases, allowing you to make both traditional sorbets and creamy iced drinks.
• Ready-to-use ratio of 100 g per kg of liquid ensures reliable texture and structure.
• Size: 500g
• SOSA Prosorbet 100 Cold 3kg also available.

Recipe Inspiration

• Raspberry Sorbet: Blend Prosorbet base with crushed raspberries and caster sugar, then freeze for a refreshing fruity treat.
• Mango Lassi Popsicles: Mix with mango puree, yoghurt, and sugar—freeze in moulds for creamy lassi-inspired ice lollies.
• Lemon-Basil Granita: Stir into lemon juice with sugar and finely chopped basil, then freeze and scrape for a crystalline granita.
• Chocolate Milkshake: Combine with cold milk, cacao powder, and sugar—blend and freeze for a quick milk-based dessert drink.

Do I need to cook the base?

No, Prosorbet 100 Cold is designed to be blended cold. Just add your liquid and flavouring without heating.

Can I use dairy in the mix?

Yes. It works well with both water-based and milk-based liquids, making it ideal for sorbets and creamy dessert drinks like shakes or granitas.

Will the texture hold after freezing and thawing?

Absolutely. Prosorbet ensures a smooth, non-icy texture that stays consistent even after freeze–thaw cycles.

What’s the mixing ratio?

Use 100 g of powder per 1 kg of liquid (water or milk), then add your chosen flavouring and sugar as needed.

Ingredients:

Dextrose; maltodextrin; powder glucose; emulsifiers ( guar gum (E412), carrageenan (E407), sodium alginate (E401)); palm vegetable fat; emulsifiers ( mono and diglycerides of fatty acids (E471), lactic and fatty acid esters of glycerol (E472b), diacetyl tartaric acid esters of mono-and diglycerides (E472e)); MILK protein; sucrose; stabilizer (dipotasssium hydrogen phosphate (E340ii))

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.