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Ingredients
- 1.95 kg / 4 lb 4.78 oz / 39% verjus
Method
- Make the sorbet base according to the Classic Sorbet Method.
- Once the base has aged, churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
- Harden for at least 2 hours and up to 4 hours. Reserve until needed.