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500 ml
Medium
By Brent Savage
Published 2010
Place half of the cherry purée in a saucepan over medium heat. Add the trimoline and glucose and stir until well combined.
Place the remaining purée in a heatproof bowl. Add the hot cherry mixture and stir until combined.
Transfer to a Pacojet container, cover and place in the freezer until frozen, then churn in the Pacojet until a sorbet forms. Place in the freezer until ready