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Francisco Migoya

Raspberry Sorbet #3

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 2.65 kg / 5 lb 13.47 oz / 53.04% raspberry puré

Method

  1. Make the sorbet base according to the Method #3 Modern Sorbet Method.
  2. Once the base has aged, churn to the desired consistency.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.

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