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WATERMELON SORBET

 

VIDEO:

 

 

 

INGREDIENTS:

  • 650 g watermelon puree
  • 80 g caster sugar
  • 20 g glucose 60DE
  • 48 g dextrose
  • 4 g xanthan gum

 

METHOD:

 

Mix together caster sugar, dextrose and xanthan gum.

In a saucepan, weigh the watermelon puree and the glucose, heat a little then add the sugars and heat over low heat until all the sugars have dissolved.

Blend with an immersion blender.

Allow to cool in the fridge then pour into the ice cream maker and stir.

When ready, transfer to a container and store in the freezer at -12 ° C.

 

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