Strawberry Rhubarb Sorbet - The Perfect Puree of Napa Valley
Ingredients for the Sorbet Syrup: 100 g. glucose syrup 600 g. sugar 550 g. water 9 g. “Uno” sorbet stabilizer Method for the sorbet syrup: Combine all ingredien
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Ingredients
- 100 g. glucose syrup
- 600 g. sugar
- 550 g. water
- 9 g. “Uno” sorbet stabilizer
- 500 g. The Perfect Purée Strawberry Puree, thawed
- 75 g. The Perfect Purée Meyer Lemon Concentrate, thawed
- 140 g. sorbet stabilizer
- 125 g. water
- 500 g. water
- 500 g. sugar
- 250 g. rhubarb peels
- 1 ea. vanilla bean (sliced in half)
- 1 lb. rhubarb
- 500 g. rhubarb syrup
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