 | Cherry Sorbet3 Pacojet containers Pastry Chef Meg Galus |
| • | 1 kg. The Perfect Purée Cherry Puree, thawed |
| • | 595 g. water |
| • | 91 g. atomized glucose |
| • | 20 g. inverted sugar |
| • | 304 g. sugar |
| Method: | |
| 1. | Combine the water, glucose, inverted sugar, and sugar in a pot and bring the mixture to a boil. |
| 2. | Add the Cherry puree and chill in an ice bath. |
| 3. | Emulsify with a hand blender and divide into thirds to freeze in 3 separate Pacojet containers. |
| 4. | Spin fresh every day. |