Sort ingredients
tom1989
QR Code
Listen
Pdf
For the Syrup Base: In a large, deep pot over high heat, use a whisk or immersion blender to combine dextrose and water. Keep blending while mixture comes to boil. When mixture reaches 65℃, blend in sucrose. When mixture reaches 85℃, decrease heat and bring temperature of mixture down to 40℃. Transfer to refrigerator and cool to 5℃ (this will take a couple hours). Using a refractometer, check sugar concentration. It should read between 20 to 29bx°.
For the Pomegranate-Rose Sorbet: In a large container, combine stabilizer and pomegranate juice. Add Syrup Base. While blending with an immersion blender, slowly add water to the mixture while mixing with immersion blender. After adding all water, blend 1 minute. Add lime juice and 50 grams rose water. Blend and taste. Season with salt. To enhance rose flavor, add additional 25 grams rose water. Blend 5 minutes.
Pour into ice cream machine or batch freezer and process according to manufacturer's instructions.