I'm just a home chef/foodie and not very experience at that. So bear with me, I have a feeling I'm asking a dumb question haha.
I want to start making some of my favorite sorbets with my ice cream maker. I plan to make: lemon, lime, raspberry, mango and watermelon. Not all at once haha.
Of course, I've googled and found various recipes for all of these. Most of the recipes call for a little vodka to prevent ice crystals, and researching on this site I've learned about invert sugar and sorbet stabilizer. I've got some of each en route from amazon now. (by the way, would you use all of them?)
Here's where my question starts to get dumb. I was wondering how to make my sorbet really intense. Not really knowing anything, the obvious solution seemed to be to concentrate the fruit I am using. So I've been researching that and found two techniques for concentrating my juices- using a freezing technique and of course boiling/reducing.
So I set out tonight on my first experiment- with raspberries. I thought I would be clever and puree the raspberries in a blender, filter them then use the freezing/thawing/dripping technique to remove a lot of the water. But- the raspberry puree I have discovered is very thick. I don't think I'll be able to reduce it this way.
So my questions:
1) Does it make sense to concentrate/reduce my sorbet fruit? Or is that just a bad idea? Or ...
2) Will carefully reducing (boiling/simmering) the fruit ruin the sorbet?
3) What would concentrated fruit do to the recipe? (change the sugar amount?)
Thanks in advance for entertaining my absurdity haha.