Apricot Sorbet

Artisan
Restaurateur
Prosorbet 100 froid sorbet abricot SOSA

Ingrédients

200 g Water 800 g Apricot purée 100 g SOSA Prosorbet 100 Cold 170 g Caster sugar 5 g SOSA 50% Neutral Acid

Mix the dry ingredients and the liquid ingredients separately.
Mix both mixtures together using an immersion blender.
Leave to rest in the refrigerator for 3 hours.
Mix again, then pour into an ice cream maker.