Recipe
Water | 723 ml |
Sugar | 200 g |
Glucose Syrup 42 DE | 70 g |
Sorbet Stabiliser, Code ISHW122.1 | 2.5 g |
Citric Acid, Code ISCAAF | 5 g |
Flavour and colour | As required |
Method
1. Pre-mix Sorbet Stabiliser Mix with 5 times its weight of sugar (from the sugar in the recipe). Sprinkle this into the water while mixing with a good vortex.
2. Add remaining sugar, and warmed glucose syrup. Preferably heat to dissolve sugar and for optimum food safety, but the mix will function if not heated – it just requires all components to be dissolved.
3. Ensure mix is chilled before churning.
Note
If fruit/juice is being added adjust sugar and citric to taste.
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