Cesare Casella, Stephanie Lyness
By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness
(See “Sugar Density” for a discussion of the use of refractometers for making sorbetti.)
Combine the sugar, 250 milliliters (1 cup) water, and the glucose syrup in a saucepan (casseruola) and bring to a simmer. Chill in an ice bath.
Add the mango purée, salt, and lemon juice to