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Red Raspberry Sorbet

Red Raspberry Sorbet

    • 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...
Red Raspberry Sorbet

Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba

Crème Fraîche Sorbet:     • 525 g. water     • 80 g. glucose powder     • 225 g. sugar     • 55 g. lime juice     • 2 limes, zested     • 4 g. xantham gum     • 375 g. crème fraîche Method: 1. Boil the water, glucose powder, sugar, lime juice and lime zest together....
Raspberry Sorbet

Raspberry Sorbet

    • 8 lb. The Perfect Purée Red Raspberry Puree,  thawed     • 2 lb. water     • 13 oz. glucose     • 2 1/5 lb. sugar     • 24 g. ice cream stabilizer Method: 1. Combine water with solids in a pan. 2. Heat to a syrupy consistency. 3. Remove from heat to cool. 4. Add...
Prickly Pear Sorbet

Prickly Pear Sorbet

    • 24 oz. The Perfect Purée Prickly Pear Puree, thawed     • 4 oz. lime juice     • 4 oz. orange juice     • 2 oz. dark rum (or 1 oz. rum extract) Method: 1. Combine ingredients and mix well. 2. Freeze mixture in an ice cream/sorbet maker according to...
Pomegranate-Vodka Granita

Pomegranate-Vodka Granita

    • 1 cup sugar     • 2 cups water     • 15 oz. The Perfect Purée Pomegranate Concentrate, thawed     • 1 cup vodka Method: 1. Combine sugar and water in a saucepan and bring to a boil. When sugar has completely dissolved, remove pan from heat and allow it to cool....