Raspberry Sorbet - The Perfect Puree of Napa Valley
• 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 wit
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Cooking tools:
- Ice cream maker
- Kitchen scale
- Saucepan
- Stove
Ingredients
- 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
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