Strawberry Sorbet
Strawberry sorbet made for use in Glace Montebello.
Ingredients
granulated sugar
380 g
sorbet stabilizer (SL 66)
9 g
spray glucose
100 g
mineral water
190 g
strawberry puree
1.3 kg
lemon juice
30 g
Instructions
1
Make syrup
Mix sugar, stabilizer, and spray glucose. Bring mineral water to a boil and pour over the mixture. Stir once while hot, then refrigerate to mature for 24 hours.
2
Blend and freeze
After the time has elapsed, add strawberry puree and lemon juice. Stir again, then freeze in an ice cream maker or sorbet machine. Store in the freezer at -14°C.
