Culinary Institute of America

Strawberry Sorbet

Preparation info
  • Makes

    11

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 1

Method

  1. Mix 10 percent of the sugar with the stabilizer.
  2. Combine the water, remaining sugar, and glucose powder in a saucepan and heat to 104°F/40°C.
  3. Whisk in the stabilizer and cook the mixture to 185°F/85°C.
  4. Add the strawberry purée and stir until evenly blended. Cover and chill thoroughly under refrigeration.
  5. Process in an ice cream mac