Full Fruit Strawberry Sorbet
Ingredients
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- 1
Mix sugar + glucose + stabilizer dry.
- 2
Heat water to 40°C, add the dry mix while whisking.
- 3
Bring to a boil, cook 1 min.
- 4
Cool down quickly to 4°C.
- 5
Add strawberry purée (55% of the total mix) + lemon juice.
- 6
Blend with an immersion blender. Check the Brix (28-30°B ideal for sorbet).
- 7
Age at least 4h in the cold.
- 8
Churn. Store at -18°C. Serve at -12°C for optimal texture.
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Per 100g
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