 | Blackberry SorbetYields approx. 1 gallon Scott Fausz, Executive Pastry Chef, The Hotel Alyeska in Girdwood, Alaska |
| • | 2 30-oz. jars of The Perfect Purée Blackberry Puree, thawed |
| • | 13 oz. sugar |
| • | 17 1/2 oz. water |
| • | 1 oz. glucose |
| • | 10 3/4 oz. water |
| • | 3 3/4 oz. lemon juice |
| • | 4/10 oz. citric acid |
| • | Reserved sorbet syrup |
| Method: | |
| 1. | Mix water, sugar, and glucose. Brush down sides of pot, and bring to boil. Verify that all sugar has been dissolved. Cool overnight. |
| 2. | Combine The Perfect Purée Blackberry Puree, water, lemon juice, citric acid, and reserved sorbet syrup, whisking until combined. |
| 3. | Process in batch freezer until soft serve consistency. Deposit into appropriate container; age overnight to harden. Serving suggestion: pair with Lavender Cheesecake (pictured). |