by James Ratliff | May 4, 2015
• 1 jar The Perfect Purée Sweet Hibiscus, thawed • 2 oz. lime juice, freshly squeezed • 2 oz. orange juice, freshly squeezed • 2 1/2 cups simple syrup (1:1 water and sugar) Method: 1. In a pitcher or medium bowl, stir together the ingredients and...
by James Ratliff | May 4, 2015
• 3 cups light cream • 3 cups heavy cream • 2 cups granulated sugar • 15 oz. The Perfect Purée Strawberry Puree, thawed Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3...
by James Ratliff | May 4, 2015
For the Coconut Cilantro Sorbet: • 500 g. The Perfect Purée Coconut Puree, thawed • 350 g. water • 200 g. sugar • 50 g. dehydrated sugar • 100 g. cilantro Method for the Coconut Cilantro Sorbet: 1. Combine the coconut Pure, water, sugar, and...
by James Ratliff | May 4, 2015
For the Candied Citrus: • 300 g. sugar • 12 kumquat slices • Water Method for the Candied Citrus: 1. Boil 3 cups of water. Blanch the kumquats and shock in an ice bath. Combine the sugar and 300 grams of water to make a simple syrup. Pour the syrup into...
by James Ratliff | May 4, 2015
• 16 oz. The Perfect Purée Red Raspberry Puree, thawed • 8 oz. simple syrup • 3 tbsp. lemon juice Method: 1. In a large bowl combine Raspberry Puree with simple syrup and lemon juice. 2. Freeze in an ice cream maker according to manufacturer’s...
