Method #2: Sorbet Syrup Method Recipes: Passion Fruit Sorbet

Name: Method #2: Sorbet Syrup Method Recipes: Passion Fruit Sorbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.61 kg / 3 lb 8.79 oz / 32.26% Sorbet Syrup; 1.61 kg / 3 lb 8.79 oz / 32.26% water; 1.77 kg / 3 lb 14.43 oz / 35.47% passion fruit purée

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

1.77 kg / 3 lb 14.43 oz / 35.47% passion fruit

Dessert
Vegan
Gluten-free

Method

Make the sorbet base according to the Method #2 Modern Sorbet Method. Age the base under refrigeration overnight.
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 n