The Secret of Perfect Sorbet

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WTF Perfect Sorbet: Solving the Sorbet Situation

Does your sorbets turn out rock hard, grainy, or more like chunks of ice than sorbet? The solution is simple, add a little Perfect Sorbet to the mix and watch it magically transform your sorbet fails into sorbet heaven. Scott and Janie discuss how to best use Perfect Sorbet and demo a triple berry pavlova with raspberry sorbet… on this week’s WTF.

Product Links:
Perfect Sorbet
Glucose DE42 Powder

Recipe Link:
Triple Berry Pavlova with Raspberry Sorbet

References and Other Links you Might Like!
WTF – Ice Cream Stabilizers
WTF – Guar Gum
WTF – Xanthan Gum
WTF – Locust Bean Gum
WTF – Perfect Ice Cream
Ask A Chef – Non-Dairy Ice Cream Stabilizers
WTF – Sugar Substitutes
WTF – Superbags
WTF – Egg Powders
WTF – Glucose DE42 Powder

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.


  • Irene Savine
    June 30, 2020 11:00 am

    Will this work with “Nice Cream” – frozen bananas food processed into soft, dairy free “ice cream.” The problem is that it turns into a brick when frozen. I’ve used xantham gum by itself with some success – the frozen processed bananas were the texture of hard scoop ice cream, but I seek to preserve the soft serve/fro yo texture.

  • Michael M. Danchak
    July 1, 2020 10:34 am

    The link to the Pavlova is broken (404 error)

  • Please do a video on sugarfree sorbets.

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