Lychee Rose Sorbet

Serves 1

Ingredients

  • 1100 Grams
    Lychee Purée
  • 150 Grams
    Glucose Powder
  • 12.5 Grams
    Sorbet Stabilizer
  • 50 Grams
    Invert Sugar
  • 300 Grams
    Sugar
  • 880 Grams
    Water
  • 15 Grams
    Rose Water

Steps

  1. Heat lychee purée and water in large pot.

  2. Whisk in sugars once liquid is hot.

  3. Whisk in stabilizer and bring mixture to 192 ºF.

  4. Add rose water.

  5. Cool.

  6. Spin in ice cream machine.

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