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Coconut Sorbet
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20g (2 tablespoons) | sugar |
3g (1⁄2 teaspoon) | sorbet stabilizer |
365g (1 1⁄2 cups) | water |
140g (3⁄4 cup) | granulated sugar |
75g (1⁄2 cup) | glucose powder |
500 gr(2 cups) | coconut sorbet(10%sugar0 |
1. Combine first measurement of sugar and stabilizer.
2. Heat water to 50°C/ 120°F. Whisk in stabilizer, then remaining sugar and glucose and bring to a boil for
about 30 seconds. Remove from heat, chill, and allow syrup to mature for at least 4 hours.
3. Combine syrup and purée and process in an ice cream machine according to manufacturer's instructions.
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