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.