Tamarillo sorbet

Preparation info
  • Yield: Approximately 12 ounces ,


    servings, each weighing 1 ounce
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentage


  • In a medium-sized saucepan, combine the tamarillo puree and simple syrup.
  • Heat to the boil and then remove from the heat.
  • Cool over an ice water bath and when cold, place into the bowl of an electric ice cream machine and freeze until almost firm.
  • Remove to a rectangular container measuring 6 inches by 9 inches and spread the sorbet to a depth