Hot Summer Day Sorbet

Olivier Gaupin, Executive Chef, Loews Atlanta Hotel

  • 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
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.