Raspberry Sorbet
Ingredients
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- 1
Dry-mix the stabilizer with 100 g of the sugar. Heat the water with the rest of the sugar, this mixture and the glucose syrup to 85°C, whisking. Cool to 20°C.
- 2
Combine raspberry purée and lemon juice.
- 3
Stir in the cooled syrup. Blend with an immersion blender.
- 4
Strain through a fine chinois if needed. Age 4 hrs in the cold.
- 5
Churn. Store at -18°C.
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Per 100g
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