Frozen Dessert
TABLE OF USE
Les vergers Boiron
2026
Sorbet & Ice Cream
Sorbet
METHOD FOR PREPRATION OF SORBET
Yield : Variable
1. Combine the stabilizer with a small portion of the sucrose (approximately 50g). Reserve.
2. In a saucepan, heat the water to 50°C/120°F. Whisk in the stabilizer mixture, followed by the remaining sucrose, glucose powder, dextrose, and invert sugar* (if using). Bring just to a boil and remove from heat.
3. Chill and allow the base syrup to mature at least 4 hours.
4. Combine the purée and base syrup with a blender and process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed. Continue to harden the sorbet at -18˚C/0˚F as necessary.
Composition
• Les vergers Boiron Fruit Puree
• Water
• Sucrose
• Glucose Powder
• Invert Sugar*
• Stabilizer
FROZEN DESSERT
4 Red Fruits
4 Tropical Fruits
Açaí
Apricot
Banana
Bergamot
Black Cherry
Blackberry
Blackcurrant
Blood Orange
Blood Peach
Chestnut & Vanilla
Coconut Cream
Cranberry & Morello Cherry
Dark Red Plum
Ginger Green Apple
Kalamansi
Kiwi
Kumquat
Lemon Lime
Lychee
Mandarin
Mango
Melon
Mirabelle
Morello Cherry
Orange & Bitter Orange
Papaya
Passion Fruit
Pear
PGI Corsican Clementine
PGI Sicilian Blood Orange
PGI Siracusa Lemon
Pineapple
Pink Grapefruit
Pink Guava
Pomegranate
Pumpkin
Purple Fig
Quince
Raspberry
Red Prickly Pear
Redcurrant
Red Rhubarb
Sea Buckthorn
Strawberry
Sudachi
Watermelon
White Peach
Wild Blueberry
Yuzu
Ice Cream
METHOD FOR PREPRATION OF ICE CREAM
FROZEN DESSERT
Yield : 1000g
1. Combine the stabilizer with a small portion of the sucrose (approximately 1000g). Reserve.
2. Place the milk and cream in a saucepan and begin to heat. Whisk in the stabilizer mixture, followed by the remaining sucrose, milk powder, glucose powder, dextrose, and invert sugar* (if using). Over medium heat, stirring continuously, cook to 85°C/185°F.
3. Remove from heat and homogenize the base with an immersion blender. Chill rapidly in an ice water bath. Chill and allow the mix to mature at least 12 hours.
4. Combine the purée and the base and process in a batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed. Continue to harden the ice cream at -18˚C/0˚F as necessary.
Composition
• Les vergers Boiron Fruit Puree ( Total weight: 1000g)
• Whole Milk
• Heavy Cream (36% Fat)
• Nonfat Milk powder
• Sucrose
• Glucose Powder
• Dextrose
• Invert Sugar*
• Stabilizer
ICE CREAM
4 Red Fruits
4 Tropical Fruits
Açaí
Apricot
Banana
Bergamot
Black Cherry
Blackberry
Blackcurrant
Blood Orange
Blood Peach
Chestnut & Vanilla
Coconut Cream
Cranberry & Morello Cherry
Dark Red Plum
Ginger
Green Apple
Kalamansi
Kiwi
Kumquat
Lemon
Lime
Lychee
Mandarin
Mango
Melon
Mirabelle
Morello Cherry
Orange & Bitter Orange
Papaya
Passion Fruit
Pear
PGI Corsican Clementine
PGI Sicilian Blood Orange
PGI Siracusa Lemon
Pineapple
Pink Grapefruit
Pink Guava
Pomegranate
Pumpkin
Purple Fig
Quince
Raspberry
Red Prickly Pear
Redcurrant
Red Rhubarb
Sea Buckthorn
Strawberry
Sudachi
Watermelon
White Peach
Wild Blueberry
Wild Strawberry
Yuzu
Ice Cream & Sorbet
FROZEN DESSERT
Creating “customized” ice cream & sorbet is simple play thanks to the innovative digital tool created by Les vergers Boiron!
Reliable, intuitive, and extremely practical, this tool has been designed by professionals, for professionals.
Choose from our range of 50+ flavors, calculate the total quantity required, the Brix number you want to achieve, and let us guide you through the process. The ideal sugar quantity, the perfect texture, balanced flavors… you won’t be able to imagine life without it!
One solution with multiple benefits:
• Create without worrying about the technical aspects
• Control your cost.
• Determine the nutritional value of your recipe
• Browser-based tool; no need to download software
Apricot
Blood peach
Chestnut & Vanilla
Dark red plum
Green apple
Kiwi
Melon
Mirabelle plum
Pear
Pumpkin
Purple Fig
Quince
Red Rhubarb
Sea buckthorn
Watermelon
White peach
Bergamot
Blood orange
Kalamansi
Kumquat - NEW!
Lemon
Lime
Mandarin
Orange & bitter orange
PGI Corsican Clementine
PGI Sicilian Blood Orange
PGI Siracusa Lemon
Pink grapefruit
Sudachi
Yuzu
Blackberry
Black cherry
Blackcurrant
Cranberry & Morello cherry
Morello cherry
Raspberry
Redcurrant
Strawberry
Wild Blueberry
Wild Strawberry
4 Red fruits
Açaï
Banana
Coconut
Ginger speciality
Guava
Lychee
Mango
Papaya
Passion fruit
Pineapple
Pomegranate
Red prickly pear
4 Tropical fruits
FLAVOR CHART
Boiron Americas Inc.
28-07 Jackson Avenue, 5th Floor
Long Island City, NY 11101
