Lemon sorbet

Sorbet & ice-cream recipe
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. For a total weight of 1542g


    • Glucose powder - 90g
    • Stabilizer - 7g
    • Sugar - 315g
    • Water - 630g
    Make a syrup with the water and powders. 
    Stir in the cold puree, mix. 
    Leave to mature for a few hours. 
    Set aside.

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