| • | 500 g. The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 2 tbsp. The Perfect Purée Chipotle Sour blend, thawed |
| • | 950 g. water |
| • | 400 g. granulated sugar |
| • | 107 g. atomized glucose |
| • | 10 g. trimoline, or inverted sugar |
| • | 9 g. sorbet stabilizer |
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| Method: |
| 1. | Heat up the water, sugar, glucose, trimoline until boiling. Allow to cool and set aside in the refrigerator for 4 hours. Add the Yuzu Luxe Sour and Chipotle Sour and spin in the ice cream machine. Serve with fresh raspberries, lime zest, and a dash of Chipotle Sour. |
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