Raspberry Sorbet
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.
Ingredients
- raspberry purée - 850 g
- sugar - 135 g
- stabilizer - 5 g
- water - 300 g
- glucose - 35 g
Instructions
- Mix half sugar and stabilizer.
- Bring remaining sugar water and glucose to a boil.
- Whisk in sugar stabilizer mixture.
- Whisk in purée.
- Process in a ice cream machine.
