Exotic Sorbet

sosa - sorbet exotique


450 g Water 380 g Caster sugar 140 g  SOSA Glucose Powder DE 33 20 g SOSA Inulin 50 g Invert sugar 10 g SOSA Prosorbet Natur 5 625 g Passion fruit purée 425 g Coconut purée 425 g Pineapple purée

Heat the water to 105°F (40°C) then add the sugars and stabilizer.
Bake at 185°F (85°C).
Cool to 40°F (4°F).
Add the purées.
Leave to sit for at least 4 hours.
Strain, mix using an immersion blender and churn.
Store at 0°F (-18°C).