Ingredients
300 g / 10.5 oz Sugar
200 g / 7 oz Glucose
1000 g / 35.5 oz Water

Preparation
Melt the sugar and Glucose with water and bring to a boil.

Setting
To one liter of fruit sorbet base add one liter of any 299-Series Fruit Purée. Place in the ice cream machine and turn. Then freeze. Good quality Ice-cream should be perfectly smooth, free from any lumps, ice crystals or sugar crystals and be nicely aerated.

Specialty Ingredients
#31328 FELCHLIN-Swiss GLUCOSE
#299-Series HERO-Swiss FRUIT PURÉE