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Ingredients
Sorbet Base
- 2.73 kg / 6 lb .30 oz / 54.5%
Method
- Pat the peppers dry with paper towels and purée thoroughly in a blender.
- Make the sorbet base according to the Classic Sorbet Method.
- Pacotize or 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 hour