Ginger Sorbet With Citrus Mist Using Silk Gel

Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier 16th January 2018
Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier

Ginger Sorbet With Citrus Mist Using Silk Gel

Special Ingredients Silk Gel is specifically designed for the production of ice creams and sorbets. By adding a small amount of silk gel to a traditional base, this will allow the production of silky, soft ice cream or sorbet that is smooth to the pallet. It will also improve texture and consistency, making the finished product easier to serve and store.Silk gel is very easy to use and can be easily dispersed into a warm liquid base. If using a cold base, the gel should first be mixed with a drop of hot water. Silk Gel can also be used as an emulsifier and texture improver in many products, such as baked goods, improve the texture of doughs, breads and sponge. Suitable for Vegetarian's, Non GMO, Gluten Free.  

Click Here To Purchase Silk Gel

Click Here To See Full Video Recipe


  • ⁣Ginger Sorbet Ingredients
  • ⁣80g Ginger Juice
  • ⁣300g Water
  • ⁣50g Caster Sugar
  • ⁣Juice And Zest of 2 Lemons
  • ⁣40g Cointreau
  • ⁣4g Special Ingredients Silk Gel
  • Citrus Mist Infusion
  • ⁣500ml Water
  • ⁣Juice And Zest of 3 Lemons
  • ⁣One Bunch Of Fresh Chopped Coriander
  • ⁣20 Crushed Cardamom Pods
  • ⁣2 Sticks Of Lemongrass
  • ⁣10 Dried Kaffir Lime Leaves
  • ⁣One Piece Of Chopped Ginger


⁣Method Ginger Sorbet
1) ⁣First collect 80g fresh ginger juice – either use a juicer or squeeze grated ginger in a cloth to extract ⁣as much juice as possible
2) ⁣Combine all the ingredients in a pan.
3) Heat to a simmer.
4)⁣ Cool to room temperature.
5) ⁣Freeze the sorbet using an ice-cream machine or using dry ice.

Method Citrus Mist Infusion
1)⁣ Heat all the ingredients in a small pan and simmer for five minutes
2)⁣ Then turn off the heat and leave covered to infuse.
3)⁣ Store the citrus infusion in the fridge.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.