 | Raspberry SorbetAlessandro Stoppa |
| • | 8 lb. The Perfect Purée Red Raspberry Puree, thawed |
| • | 2 lb. water |
| • | 13 oz. glucose |
| • | 2 1/5 lb. sugar |
| • | 24 g. ice cream stabilizer |
| Method: | |
| 1. | Combine water with solids in a pan. |
| 2. | Heat to a syrupy consistency. |
| 3. | Remove from heat to cool. |
| 4. | Add the Raspberry 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. |