Apricot sorbet
This is the ideal recipe for a creamy yet stable sorbet.
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Ingredients
|
500 |
g |
apricot purée |
|
50 |
g |
glucose powder |
|
100 |
g |
water |
|
35 |
g |
sugar |
|
3 |
g |
ice cream stabiliser |
Preparation method
- Heat the water, glucose powder, sugar, and stabiliser to 85°C.
- Remove from the heat and set aside for four hours.
- Mix the apricot purée with the syrup and churn in the ice cream machine until you have a sorbet.
Serving suggestions
- As a component in a dessert with almond and chocolate.
- In combination with other apricot components.
- In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.