| For the Sorbet Syrup: |
| • |
75 g. glucose syrup |
| • |
450 g. sugar |
| • |
420 g. water |
| • |
6.6 g. Cremodan 64 |
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| Method for the Sorbet Syrup: |
| 1. |
Combine all ingredients and blend until fully incorporated. |
| 2. |
Strain the mixture and reserve in the refrigerator until needed (will keep for up to six months). |
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| For the Sorbet: |
| • |
1000 g. The Perfect Purée Mango Puree, thawed |
| • |
50 g. lime juice |
| • |
2 1/4 tsp. Espelette powder |
| • |
300 g. sorbet syrup |
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| Method for the Sorbet: |
| 1. |
Combine all ingredients including sorbet syrup and blend together. Allow to sit in the refrigerator for an hour or overnight for best results. |
| 2. |
Spin in an ice cream machine and store in freezer. (Note: If using a Pacojet, fill beakers and freeze overnight before spinning.) |
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