Ingredients
1000 g Raspberry Purée
219 g Sugar
108 g Powdered glucose
36 g Dextrose
432 g Pure water
5 g Stabilizer
1800 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
#28002 Ponthier Raspberry Purée
