Green Apple Sorbet

50 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
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.