Verjus Sorbet

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.95 kg / 4 lb 4.78 oz / 39% verjus

Method

  1. Make the sorbet base according to the Classic Sorbet Method.
  2. 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.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.