Apricot Sorbet
Artisan
Restaurateur
![Prosorbet 100 froid sorbet abricot SOSA](/sites/default/files/styles/recipes_default_main_mobile/public/2019-04/Prosorbet%20100%20Fruit.jpg?itok=ZY1txJA2)
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.