Friday, February 20, 2009

Sorbet for the weekend

Strawberry Sorbet

  • 500 grams strawberry puree
  • 105 grams water
  • 75 grams sugar
  • 75 grams atomized glucose
  • 1.5 grams sorbet stabilizer


  1. In a small saucepan, bring water to a boil.
  2. Add the atomized glucose and bring it to another boil.
  3. Add the sugar and stabilizer that have been previously mixed together.
  4. Remove from heat and transfer to a clean bowl.
  5. Let it cool in the refrigerator overnight.
  6. The next day, mix the strawberry puree with the syrup and churn in the ice cream machine. Freeze.

(source from cannelle-vanille)

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