White Peach Sorbet

45 oz. sorbet

Chef Jacques Poulain, Kinkeads, Washington, DC, USA

    • 30 oz. The Perfect Purée White Peach Puree, thawed
    • 6 oz. water
    • 2 1/2 oz. glucose powder
    • 6 oz. granulated sugar
    • 0.15 oz. stabilizer
1. Warm the water, glucose powder, sugar and stabilizer until all components are melted.
2. Add White Peach puree and run in an ice cream machine according to manufacturer’s instructions.