Francisco Migoya

Bergamot Sorbet

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Bergamot juice 340 g 11.99 oz 34%
  • Simple syrup, at 50° Brix

Method

  1. Line 10 PVC tubes that measuring 12.5 cm/5 in long by 2 cm/