Ingredients
Sugar: 165 g
Atomized glucose: 70 g
Dextrose: 35 g
Water: 455 g
Toofruit® Blueberry: 90 g
Blueberry purée: 1000 g
Preparation
- Dry-mix the sugar, glucose, and dextrose.
- Heat the water to 45°C, then add the dry ingredients and Toofruit® Blueberry.
- Bring the mixture to 85°C, then allow to cool and blend.
- When the mixture reaches 15°C, add the blueberry purée.
- Whisk to combine and pour into a measuring jug.
- Pour the mixture into the batch freezer (ice cream machine) and churn according to the appropriate program and time.
- Transfer the sorbet to an airtight container and place in the freezer.
