Sosa Prosorbet 5 Cold/Hot Natur 500g

Ice Cream & Sorbet Stabiliser 

Sosa Prosorbet 5 Cold Hot Natur is a sorbet stabiliser designed to give a smoother texture and better consistency over time, without adding much sweetness. It helps reduce the icy, crunchy crystals that can spoil homemade sorbet, so fruit sorbets, herb infusions and dairy based sorbets keep a cleaner scoop and a more even mouthfeel. You simply blend it into your sorbet base along with your sugars and flavourings, then process as you normally would, and it can be worked either hot or cold depending on your recipe. It is suitable for aqueous liquids and milky liquids, which makes it useful for everything from sharp fruit to creamier styles like coconut, yoghurt or buttermilk sorbet.

Key Features:

• 500g pack size.
• Recommended dosage is five grams per kilogram of mix.
• Minimally sweet stabiliser for sorbet recipes.
• Works in hot and cold methods and suits aqueous or milky bases.
• Freezable and intended for stable sorbets over time.

Recipe Inspiration:

• Lemon and basil sorbet made with an infused syrup base for a clean, bright finish.
• Mango and passion fruit sorbet with a slightly softer scoop for serving straight from the freezer.
• Coconut milk sorbet with lime zest, perfect alongside tropical fruit or a simple sponge.
• Raspberry and yoghurt sorbet for a tangy, creamy style that still eats like a proper sorbet.

Why do professional sorbets feel smoother than many homemade ones?

It is usually down to better control of water, sugar and stabilisation, plus fast freezing and good churning. A stabiliser helps bind free water and slows crystal growth, but the biggest difference often comes from balancing sugar levels so the sorbet freezes softer and can be churned more evenly.

When should you add a sorbet stabiliser to the mix for best results?

Many chefs mix it thoroughly with the dry ingredients first, then whisk it into the liquid base so it disperses evenly. If you are using a hot method, bringing the base up to temperature can help hydration, and if you are using a cold method, giving the mix time to rest before churning often improves texture because the stabiliser has time to fully activate.

Why can a sorbet still turn icy after a day or two in the freezer?

Even a well made sorbet can develop larger ice crystals as it sits, especially if it is stored in a freezer that cycles temperature. Minimising air gaps in the tub, serving at the right temperature, and avoiding repeated softening and refreezing will usually make more difference than increasing the stabiliser dose.

Ingredients:

Dextrose, Thickeners: Guar gum (E412), Carrageenate (E407), Sodium alginate (E401).

Allergens highlighted in BOLD.

May contain Celery, Eggs, Milk, Mustard, Nuts, Soybeans, Sesame Seeds, Soybeans, Sulphur Dioxide and Sulphites

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.