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HomePage >>  Boiron Fruit Purees
-  Sicoly Fruit Purees  -
 
   The advantages of Sicoly purees
Shipping and Packaging
Uses
Defrosting
Cocktails and Mixes
Sorbets Recipes
Mousses Recipes
Pates de Fruits (fruit jellies)
More questions?


   
The advantages of Sicoly frozen fruit purees

  • Monitored and permanent quality.

  • Stable products after defrosting, through the use of an appropriate
    thermal process: taste and flavor are not affected, vitamins remains intact

  • 36 Flavors available all year long.

  • Time saving: constant doses and no need for washing, peeling, chopping, removal
    of pit and seeds, pureeing, etc...

  • Bacteriological guarantee, no coloring, no preservative, no gelling agent.
    •  
  • Total food safety and perfect hygiene ensured with the sealed closed bucket.
  • Portioning of the purees (while still in frozen form) is easy by using an ice pick or bread knife.
  • Resealable lid allows for partial use of product as needed.


    • Shipping and Packaging

    SICOLY Frozen Fruit Purees are shipped in thick thermo-insulated foam containers. We have designed NEW insulated containers in two different sizes to override the high costs of overnight shipping and to ensure your SICOLY Frozen Fruit Purees will arrive in perfect conditions.

    PLEASE Note:

              If your Delivery State is WITHIN three business days     of our NYC warehouse by Ground: See map below for states in yellow, brown and green colors. You can select FedEX Ground for shipping.

              If your Delivery State is MORE THAN three business days     of our NYC warehouse by Ground: See map below for states in red, orange, and grey colors. FedEX Saver will be automatically selected for shipping.

              - RUSH:     You need your Sicoly Fruit Purees as soon as possible: Please select shipping options (Next Day Air, Second Day Air) accordingly.
    UPS Ground Map Shipping



    IMPORTANT Notes:

    The Shipping Day of your Sicoly purees will be selected according to the number of days needed to reach your Delivery destination without a week end falling in-between.

    Sicoly Fruit Purees will ship separately from the rest of your order. If ordering other items please complete your Sicoly purees transaction before starting another shopping cart.


    Manhattan Delivery:

    Deliveries are made daily (Monday through Saturday) in Manhattan, between 5:30 pm and 9:00 pm to RESIDENTIAL Buildings Only.

    Orders placed must be placed before 2:00 pm to deliver same day (no delivery on Sunday)

    A $15.00 delivery charge applies to all orders below $125.00.
     



    Uses

    Sorbets, ice cream, coulis, fruit mousses, pates de fruits, iced desserts, bavarois, charlottes, cocktails, smoothies, sauces and dressings...


    Defrosting Methods

  • The method used to defrost purees influences the final quality of the product. Defrosting should be gradual to preserve the authentic taste of the fruit.

  • Recommended defrosting methods include leaving product in refrigerator overnight, or if necessary at room temperature for a shorter amount of time.>

  • Another option is to run the container, still closed, under warm water.  Defrosting in the microwave is NOT recommended however, as overheating the product can affect the quality of the flavor.


    • Cocktail and Mixes with Sicoly Purees
    Green Apple Martini
    1/2 shot Sicoly Green Apple
    2 shots Vodka
    a dash of Lemon juice

    Shake with ice. Strain into a chilled Martini glass.

    Optional: garnish with green apple slice.
    Bellini-Tini
    1 shot Sicoly White Peach
    1/2 shot Lemon Juice
    1 shot Vodka

    Fill glass with Prosecco or Champagne

    Shake first three ingredients wiht ice. Strain into
    a chilled fluted glass. Slowly fill up with Prosecco
    or Champagne, while gently stirring, making sure
    not to lose the effervescence.
    Mango Margarita
    1 shot Sicoly Mango
    1/2 shot Tequilla
    1/4 shot Cointreau
    a dash of Lime or Lemon juice

    Shake with ice. Strain into a chilled cocktall glass.

    Optional: garnish with orange peel or mango slice.
    Ultimate Pina Colada
    1 shot Sicoly Coconut
    1 shot Sicoly Pineapple
    1/2 shot Light Rum

    Blend with ice. Strain into collins glass.
    Optional: garnish with pineapple wedge or
    leaves.
    Lychee Martini
    2 shots Sicoly Lychee
    1 shot Premium Vodka
    1/4 shot Cointreau
    a dash of Lime or Lemon juice

    Shake with ice. Strain into a chilled cocktall glass.

    Optional: garnish with lychee.


    Sorbet recipes with Sicoly Purees

    Fruit Purees Fruit Puree
    in gr | oz    		 Atomised Glu
    cose in gr |oz    		 Stabilizer
    in gr | oz    		 Trimoline
    in gr | oz    		 Saccharose
    in gr | oz    		 Pure water
    in gr | oz
    Apricot 1000 35.3 85 3 8 .3 35 1.2 195 6.9 350  12.3
    Blackberry 1000 35.3 85 3 8 .3 35 1.2 180 6.3 360 12.7
    Blood Orange 1000 35.3 100 3.5 8 .3 35 1.2 190 6.7 335  11.8
    Black Cherry 1000 35.3 90 3.2 9 .3     305 10.7 415 14.6
    Blood Peach 1000 35.3 85 3 8 .3 35 1.2 250 8.8 295 10.4
    Blueberry 1000 35.3 90 3.2 8 .3 36 1.2 250 8.8 435 15.3
    Coconut 1000 35.3 115 4 11 .4 45 1.6 340 12 760 26.9
    Green Apple 1000 35.3 90 3.2 9 .3 35 1.2 220 7.8 460 16.3
    Fig 1000 35.3 100 3.5 10 .35     365 12.9 525 18.5
    Grapefruit (pink) 1000 35.3 120 4.2 10 .35 40 1.4  285 10 545 19.2
    Kiwi 1000 35.3 100 3.5 12 .4 40 1.4 525 18.5 825 29
    Lychee 1000 35.3 135 4.8 11 .4 45 1.6 275 9.7 805 29.4
    Lime 1000 35.3 215 7.6 18 .6     825 29 1520 54
    Mandarin
    Mango 1000 35.3 85 3 8 .3     280 9.9 460 16.3
    Melon 1000 35.3 85 3 8 .3 35 1.2 200 7 340 12
    Morello Cherry
    Orange (Blood) 1000 35.3 100 3.5 8 .3 35 1.2 190 6.7 335  11.8
    Passion Fruit 1000 35.3 85 3 8 .3  25 .9  300 10.6 575 17.6
    Peach (Blood) 1000 35.3 85 3 9 .3 35 1.2 250 8.8 295 10.4
    Peach (White)
    Pear 1000 35.3 85 3 8 .3 35 1.2 190 6.7 350 12.3 
    Pineapple 1000 35.3 85 3 8 .3 35 1.2 175 6.2 450 15.9
    Raspberry 1000 35.3 85 3 8 .3 35 1.2 225 7.9 400 14.1
    Rhubarb 1000 35.3 120 4.2 8 .3     350 12.3 285 10
    Strawberry 1000 35.3 75 2.6 7 .25 30 1.1 160 5.6 250 8.8
    Wild Strawberry 1000 35.3 85 3 8 .3 35 1.2 280 9.9 525 18.5


    Implementation of the sorbets
    • The day before place the fruit purees in a cool area.
    • Heat up the water to 40° C (105° F) and add the mix of all sugars and stabilizer. Leave to boil.
    • Once it has cooled , blend it into the fruit puree, mix.

    • Leave to settle for a minimum of 6 hours. Mix again before whipping into your ice cream maker.

    Recommendations
    • Use preferably powdered glucose which has several advantages:

       - It improves the texture of sorbets, making them firmer, offering a finer grade of crystals and better extrusion when they come out of the ice-cream maker

       - It offers an enhanced taste and texture sensation. It allows longer storage in the freezer.

    • Inverted sugar (Trimoline) is a very effective sweetener and is used in small quantities. It has moistening and anti-crystallising properties. It makes sorbets richer and stronger in taste.
     


    Mousse Recipes with Sicoly Purees


    Fruit Purees Fruit Puree
    in gr | oz    		 Gelatin
    in gr | oz    		 Whipped
    cream in gr | oz    		 Egg whites
    in gr | oz    		 Cooked sugar
    in gr | oz    		 Egg Yolks
    in gr | oz    		 Lemon juice
    in gr | oz
    Apricot 1000 35.3 27 .95 600 21.2 125 4.4 220 7.8        
    Blackberry 1000 35.3 25 .9 500 17.6 130 4.6 120 4.2     25 .9
    Black Cherry 1000 35.3 25 .9 500 17.6 100 3.5 150 5.3     25 .9
    Blood Peach 1000 35.3 20 .7 600 21.2 150 5.3 150 5.3     30 1.1
    Blueberry 1000 35.3 25 .9 500 17.6 130 4.6 120 4.2     25 .9
    Coconut 1000 35.3 25 .9 750 26.5 250 8.8 200 7     25 .9
    Fig 1000 35.3 25 .9 500 17.6 130 4.6 150 5.3     25 .9
    Grapefruit (pink) 1000 35.3 30 1.1 500 17.6     250 8.8 200 7    
    Kiwi 1000 35.3 37 1.3 1000 35.3 200 7 300 10.6        
    Lime 1000 35.3 40 1.4 1000 35.3     380 13.4 700 24.7    
    Mango 1000 35.3 20 .7 800 28.2 200 7 150 5.3     30 1.1
    Melon 1000 35.3 25 .9 500 17.6 130 4.6 150 5.3     25 .9
    Passion Fruit 1000 35.3 40 1.4 1000 35.3     350 12.3 500 17.6    
    Pear 1000 35.3 20 .7 600 21.2 150 5.3 130 4.6     30 1.1
    Pineapple 1000 35.3 37 1.3 800 28.2 400 14.1 280 9.9        
    Raspberry 1000 35.3 25 .9 600 21.2 100 3.5 150 5.3     25 .9
    Rhubarb 1000 35.3 30 1.1 500 17.6 200 7 250 8.8        
    Wild Strawberry 1000 35.3 20 .7 600 21.2 150 5.3 150 5.3     30 1.1



    Pates de Fruits with Sicoly Purees

    Fruit Purees Brix Fruit Purees
    in gr | oz    		 Sugar + Pectin
    in gr | oz    		 Granulated
    Sugar in gr | oz    		 Glucose
    in gr | oz    		 Tartaric Acid
    in gr | oz
    Apricot 20 1000 35.3 110 + 25 3.9 + .9 750 26.5 200 7.1 15 .8
    Blackberry 21 1000 35.3 100 + 25 3.5 + .9 1000 35.3 200 7.1 15 .5
    Black Cherry 19 1000 35.3 90 + 20 3.2 + .7 800 28.2 140 4.9 22 .8
    Blood Peach 16 1000 35.3 100 + 25 3.5 + .9 965 34 200 7.1 15 .5
    Blueberry 20 1000 35.3 100 + 25 3.5 + .9 800 28.2 200 7.1 15 .5
    Coconut 20 1000 35.3 100 + 30 3.5 + 1.1 625 22 200 7.1 20 .7
    1000 35.3 100 + 25 3.5 + .9 1015 35.8 220 7.8 18 .6
    Kiwi 13 1000 35.3 100 + 20 3.5 + .7 1000 35.3 200 7.1 20 .7
    Melon 19 1000 35.3 90 + 25 3.2 + .9 800 28.2 140 4.9 24 .8
    Pear 21 1000 35.3 110 + 25 3.9 + .9 1015 35.8 220 7.8 14 .5
    Pineapple 24 1000 35.3 110 + 25 3.9 + .9 600 21.2 250 8.8 18 .6
    Raspberry 20 1000 35.3 100 + 25 3.5 + .9 1000 35.3 200 7.1 15 .5
    Rhubarb 5 1000 35.3 100 + 30 3.5 + 1.1 765 27 220 7.8 18 .6
    Wild Strawberry 18 1000 35.3 100 + 25 3.5 + .9 1000 35.3 200 7.1 15 .5


    Pates de fruits preparation

    • Bring the fruit puree to the boil in a round-bottomed copper pan, while stirring.

    • Sprinkle over the pectin mixture (Boiron recommends the use of a slow setting pectin (E440) such as the DGF that we carry) and add the caster sugar, boil for 2 to 3 minutes.

    • Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose.

    • Cook together at 107°C (225°F) to obtain 75° brix on the refractometer.

    • Then add the tartaric acid solution. (to obtain a tartaric solution boil 150 gr. of water and 150 gr. of tartaric acid. Store in a bottle).

    • Stop the cooking process by pouring in 10 gr (.35 oz) of water or alcohol (optional).

    Recommendations
    • Check cooking on the refractometer and thermometer

    • Cook the sweetening ingredients first, as quickly as possible, frequently cleaning the edge of the pan.

    • When adding the sugar, make sure the cooking temperature does not fail below 85 C (185F) to prevent the pectin gelling.

    • Once cooked, you should be able to run your fruit jelly into a mold or frame and level it off to obtain the required thickness.

    • Leave the fruit jelly to rest outside the frame for 48 hours on both sides. Cut it, coat in granulated sugar and leave to rest again for 48 hours.

    • Storage: at temperature below 26°C (79°F) it will offer an enhanced taste and texture sensation. For longer storage use your freezer.
     


    Still have additional questions about Sicoly Fruit Purees?


    Please call us toll-free at 866-350-7575 or send an e-mail to our product specialist: pia@lepicerie.com