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Passion Fruit Sorbet Yield: 75 oz. Source: Chef Jacques Poulain, Kinkeads, Washington, DC, USA |
| | 26 1/2 oz. water |
| | 5 1/2 oz. glucose powder |
| | 12 1/2 oz. granulated sugar |
| | 0.25 oz. stabilizer |
| | 30 oz. Culinary Traditions™ Passion Fruit Concentrate, thawed |
| Method: | |
| 1. | Warm the water, glucose powder, sugar and stabilizer until all components are melted. |
| 2. | Add Passion Fruit Concentrate and run in an ice cream machine according to manufacturer's instructions. |