 | Alessandro’s Kiwi SorbetAlessandro Stoppa |
| • | 4 1/2 lb. The Perfect Purée Kiwi Puree, thawed |
| • | 13 oz. sugar |
| • | 1 tbsp. sorbet stabilizer |
| • | 15 oz. water |
| • | 6 1/2 oz. glucose |
| Method: | |
| 1. | Combine water with solids in a pan. |
| 2. | Heat to a syrupy consistency. |
| 3. | Remove from heat to cool. |
| 4. | Add the Kiwi puree to mixture at room temperature so the flavor of the fruit remains “like fresh” in the sorbet. |
| 5. | Add mixture to ice cream machine and follow manufacturer’s instructions to freeze. |