Apricot Sorbet
Artisan
Restaurateur
Ingredients
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.
