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Green Apple Sorbet50 oz. Chef Jacques Poulain, Kinkeads, Washington, DC, USA |
| • | 8 oz. water |
| • | 3 1/2 oz. glucose powder |
| • | 9 oz. granulated sugar |
| • | 0.30 oz. stabilizer |
| • | 30 oz. The Perfect Purée Green Apple, thawed |
| Method: | |
| 1. | Warm the water, glucose powder, sugar and stabilizer until all components are melted. |
| 2. | Add Green Apple puree and run in an ice cream machine according to manufacturer’s instructions. |
