White Peach Sorbet

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About


Ingredients Grams
Water 461


  1. In a medium-sized saucepan, cook the water, half the sugar and trimoline to 45C (113F).
  2. In a small-sized mixing bowl, make a dry mix with the remaining sugar, the glucose powder and sorbet stabilizer and add to the hot mixture.
  3. While stirring, heat the mixture to 85C (185F). Transfer into a medium-sized bowl. Cool down in an ice bath