Tamarillo Sorbet

• 400 g (14 oz.) fresh tamarillo purée
• 350 g (350

Combine water, dextrose, sucrose, and stabilizer (and heat to 185°F/85°C) to make a syrup.

Cool it down until it drops below 4°C (39°F) and mix with the tamarillo purée using a hand blender. Store for 24 hours in the fridge.

On the next day churn and store in the freezer.