A very light, refreshing and fruity sorbet made with our new Rubicone pastes. A perfect dish to serve at the end of a meal or simply as a treat on a warm summer's day.
Ingredients3500ml Hot water 1225g Granulated sugar 175g Rubicone vegetal fruit 50 |
MethodMake sure your water is around 50˚C, then blend the vegetal fruit 50 into the hot water, followed by the sugar, apple and mango paste. Then allow this mixture to rest for around 20 minutes before adding to the batch freezer. |
Decoration
MethodAdd fresh apple and mango pieces to the top, it’s a good idea to coat the fruit with a sugar syrup, this will prevent the fruit from oxidising in the cabinet |
