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Banana Sorbet

Banana Sorbet

92 oz.

Chef Jacques Poulain, Kinkeads, Washington, DC, USA

    • 47 oz. water
    • 3 1/2 oz. glucose powder
    • 11 1/2 oz. granulated sugar
    • 0.1 oz. stabilizer
    • 30 oz. The Perfect Purée Banana,  thawed
Method:
1. Warm the water, glucose powder, sugar and stabilizer until all components are melted.
2. Add Banana puree and run in an ice cream machine according to manufacturer’s instructions.
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