This simple raspberry sorbet is easy and delicious. Glucose DE42 in tandem with perfect sorbet act as the one-two punch to knock out those ice crystals and keeps everything smooth. This goes great as part of our triple berry pavlova recipe!
Ingredients
- 750g (3 Cups + 2 Tbsp + 1 tsp)Â Water
- 400g (2 Cups)Â Sugar
- 50g (7 Tbsp + ¼ tsp) Glucose DE42 Powder
- 11g (4 tsp) Perfect Sorbet
- 500g (4 Cups) Raspberries
Equipment
- Small Heavy Bottom Pan
- Food Processor
- 250 Micron Superbag or Chinois
- Ice Cream Machine
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
1 Pint
-
Create Glucose Syrup
In a small heavy bottom pan add the water, sugar and glucose DE42 powder and bring to a simmer or until the ingredients are dissolved. This creates an invert sugar that will keep the sorbet perfectly scoopable.
Remove from the stove and allow to cool.
-
Blend Raspberries
Pour the cooled syrup into a blender with raspberries.
Add the perfect sorbet to the Puree, and blend until smooth.
-
Strain & Churn
Strain through a suberbag 250 micron or chinois.
Follow the manufacturer’s instruction for ice cream machine and churn.
Store in the freezer until ready for use.
