Culinary Institute of America

Blackberry Sorbet

Preparation info
  • Makes

    2 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
Sorbet stabilizer 1

Method

  1. In a small bowl combine the sorbet stabilizer and sugar with a dry whisk.
  2. Combine the purée and glucose in a saucepan and bring to a simmer, 180°F/82°C. Stir in the sorbet stabilizer-sugar mixture and bring to a boil. Add the lemon juice.
  3. Strain the mixture into a metal container in an ice water bath and allow to cool to 40°F/4°C.
  4. In a small