Frozen desserts
Citrus Detox Sorbet
A dairy-free sorbet with intense fruit flavor.
Citrus DetoxPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1.5 kg · 12 servings
- Citrus Detox powderThe Essence FoodTech100 g
- Water1 L
- Sugar300 g
- Glucose syrup80 g
- Lemon juice30 mL
Fresh input equivalent: ≈ 1 kg Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Wash citrus
- Juice orange and lemon
- Peel and grate ginger
- Strain
- Discard peels
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 150 min
Method
- Heat water, sugar and glucose to dissolve; chill.
- Blend in the Citrus Detox powder and lemon.
- Rest 2 hours cold, then churn.
Equipment: Ice cream machine
At a glance
- What am I making?
- Citrus Detox Sorbet
- Which product?
- Citrus Detox · Powder
- How much do I need?
- 100 g for the base recipe · ≈ 1 kg fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Water · Sugar · Glucose syrup · Lemon juice
- How many portions?
- 12 servings (scalable)
- Final yield?
- 1.5 kg
- How long does it take?
- ≈ 2.5 h (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash citrus · Juice orange and lemon · Peel and grate ginger · Strain · Discard peels
- Which industry?
- Restaurants & Food Service · Catering & Events · Frozen Yogurt & Ice Cream · Wellness & Spa · Stadiums, Venues & Theme Parks · QSR Chains & Franchises
- Status
- Draft · needs technical validation
Chef noteCheck sugar balance with a refractometer for scoopability.
Commercial noteA vegan dessert option from a shelf-stable input.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
