Sour Cherry Sorbet

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 148 g ( oz) glucose powder
  • 114 g (4


Put the glucose powder and 435 ml (15 fl oz) of water in a saucepan and heat to 40°C (105°F).

Meanwhile, mix the sugar and sorbet stabiliser together in a bowl. Whisk the sugar and sorbet sta