Sake and Lemon Sorbet

Sorbet Base

• 1.75 kg / 3 lb 13.73 oz / 35%

1. Make the sorbet base according to the Classic Sorbet Method.
2. Pacotize or 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.