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Cherry Sorbet by Meg Galus

Cherry Sorbet by Meg Galus

3 Pacojet containers

Pastry Chef Meg Galus

    • 1 kg. The Perfect Purée 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.