Rose Lychee Sorbet
Lychee sorbet made with rose syrup and rose essence.
Ingredients
Sugar
210 g
Sorbet stabilizer (SL 66)
10 g
Spray glucose
210 g
Mineral water
315 g
Lychee purée
1.25 kg
Rose syrup
20 g
Rose flavoring (alcohol-based (Sévarôme))
8 g
Instructions
1
Cook the syrup
Combine the sugar, stabilizer, and spray glucose. Boil the mineral water and pour it over the mixture. Stir once while hot, then place in the refrigerator to mature for 24 hours.
2
Churn and freeze
Once the time is up, add the lychee purée, rose syrup, and rose flavoring. Stir again, then churn in an ice cream or sorbet machine. Store in a -14°C freezer.
