Name: Raspberry Sorbet #2
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.51 kg / 3 lb 5.26 oz / 30.18% Sorbet Syrup; 653 g / 1 lb 7.03 oz / 13.05% water; 2.84 kg / 6 lb 4.18 oz / 56.77% raspberry purée

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

Raspberry Sorbet #2

Ingredients

Method

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