Cherry Sorbet by Meg Galus Yield: 3 Pacojet containers Source: Pastry Chef Meg Galus

•	1 kg. Culinary Traditions™ Cherry Puree,  thawed
•	595 g. water
•	91 g. atomized glucose
•	20 g. inverted sugar
•	304 g. sugar
Method:
1.	Combine the water, glucose, inverted sugar, and sugar in a pot and bring the mixture to a boil.
2.	Add the Cherry puree and chill in an ice bath.
3.	Emulsify with a hand blender and divide into thirds to freeze in 3 separate Pacojet containers.
4.	Spin fresh every day.