Ingredients
1000 g  White Peach Purée
258 g  Sugar
83 g  Powdered glucose
33 g  Dextrose
288 g  Pure water
3 g  Stabilizer

1665 g  Total Mix Weight

Preparation
Boil water and 3/4 of the granulated sugar together. Remove from heat and add the glucose and dextrose. Combine the remaining 1/4 granulated sugar with the stabilizer and add to the sugar syrup. Heat up at 90°C\194°F. Add the syrup to the purée. Cover the mixture and lay aside for 1  to 4 hours before processing in sorbet maker.

Specialty Ingredients
#28006 Ponthier White Peach Purée