Lime and Ginger Sorbet

• 350 g water
• 20 g trimoline
• 140 g

Bring water and trimoline to a boil in a small pot. Add sugar, glucose and stabilizer and cook to 85°C. Pour over juice and ginger and refrigerate to mature for a minimum of 4 hours. Process with a hand blender until smooth, strain and process in an ice cream machine.