 | Yuzu Luxe SorbetChef John Antinore, Wegmans Market |
| • | 900 grams The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 445 grams water |
| • | 160 grams sugar |
| • | 30 grams powder glucose |
| Method: | |
| 1. | Bring water to the boil. Mix sugar and powdered glucose together. Dissolve into boiling water. Cool completely. Add chilled Yuzu Luxe Sour blend and churn in batch freezer according to manufacturer’s directions. |