Matcha Sorbet

Sorbet Base

• 2 kg / 4 lb 6.55 oz / 40%

1. Make the sorbet base according to the Classic Sorbet Method.
2. Whisk thoroughly before churning.
3. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.