Wayne Gisslen

Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Sugar (see

Method

Procedure

  1. Make a syrup by heating the sugar and first quantity of water to dissolve the sugar. Cool.
  2. Prepare the desired flavor ingredients as indicated in the variations that follow. If additional water is required, mix it with the flavor ingredient.
  3. Mix the syrup with the remaining ingredients.
  4. If possible, test the sugar concent