Prepare an ice bath.
To make the sorbet syrup, mix
Slowly pour in the sugar/stabiliser mixture, stirring continuously until the mixture reaches 85°C. Remove from the heat and transfer the mixture to an ice bath, allowing it to cool completely.
To make the sorbet, add the cooled sorbet syrup to the sorbet ingredients and mix. Once combined, allow the mixture to mature for at least 3 hours, to give the stabilisers and sugars time to bind. Churn the sorbet in an ice cream machine, and store at –10°C in the freezer.
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