Beetroot and blackberry
sorbet
ingredients :
- 320 g Water
- 130 g Granulated sugar
- 300 g Atomised glucose
- 5 g Stabilizer
- 650 g Sicoly® unsweetened beetroot purée
- 400 g Sicoly® blackberry purée
process :
Make a syrup with water, sugar, glucose and stabili-zer. Heat to 85°C. Add the SICOLY® beetroot and blackberry purées and blend all the ingredients together with a hand blender. Leave for 4 hours and place in the sorbet machine.