Passion fruit sorbetSorbet & ice-cream recipe
Passion fruit sorbet
- Frozen fruit purée 100% : Passion fruit - 840 g
- Frozen fruit purée 100% : Mango - 160 g
- Water - 1100g
- Sugar - 366g
- Glucose - 170g
- Inverted sugar - 36g
- Stabilizer - 8g
Combine 100g sugar and stabilizer.
Warm the water to 35C° and add the sugar/stabilizer mixture.
At 45C°, add the glucose powder and the rest of the sugar.
Boil this syrup and cool down at 4C°.
Pour this syrup into the purees and blend with hand blender.
Rest a minimum of 5h in the fridge. Blend again with hand blender and churn.
In this step