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Green apple sorbet
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| 445 | water |
| 50 atomized glucose | |
| 200 | sugar |
| 5 stabilizer | |
| 1 | green apple puree |
Heat the water&glucose to 50°c. Mix sugar&stabilizer, add to water&glucose. Bring to boil at 80°c.
Pour into the puree blitz and rest in the freege over night.
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