- 20g granulated sugar
- 2g sorbet stabilizer
- 110g water
- 50g granulated sugar
- 35g glucose
- 150g celery juice
- 20g lemon juice
celery sorbet
michelle taylor
31st January 2011
celery sorbet
Combine first measurement of sugar and stabilizer.
Heat water to 50oc Whisk in stabilizer, then
Ingredients
Method
Combine first measurement of sugar and stabilizer.
Heat water to 50oc Whisk in stabilizer, then remaining sugar and glucose and bring to a boil for about 30 seconds. Remove from heat, chill
Combine syrup, purée, and juices freeze in pacojet jugs or churn in ice cream maker
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