Back

Passion Fruit Sorbet

Passion Fruit Sorbet

75 oz.

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. The Perfect Purée 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.