Advertisement
Raspberry Sorbet #2
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
2.84 kg 6 lb 4.18 oz 56.77 %
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