Alessandro’s Kiwi Sorbet

Alessandro 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
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.