Raspberry Sorbet #1

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Sorbet Base

  • 3.7 kg / 8 lb 2.5 oz / 46%

Method

  1. For the Raspberry Purée: Purée the raspberries in a blender and pass through a fine-mesh strainer. Reserve 2.3 kg / 5 lb 1.13