 | Grapefruit Honeysuckle Sorbet for Prosecco FloatPastry Chef Jessica Buscher (IG @jessicabuscher) |
Ingredients for Grapefruit Honeysuckle Sorbet:
• 120 g. The Perfect Purée Honeysuckle Orange Blossom Syrup
• 500 g. grapefruit puree
• 75 g. simple syrup 2:1 (sugar:water)
• 1 ½ g. sorbet stabilizer
Method for Grapefruit Honeysuckle Sorbet:
1. In a pot, bring grapefruit puree to a boil and whisk in sorbet stabilizer.
2. Remove from heat and let cool.
3. Blend in Honeysuckle Orange Blossom Syrup and simple syrup.
4. If using a refractometer, target 23–25 Brix.
5. Add more simple syrup or water as needed to adjust sugar content.
6. Churn in an ice cream machine.
7. To serve: add a scoop of sorbet to a glass and top with prosecco.