A sweet treat for savoring the last days of summer. I popped in to my local french pastry shop to ask the chef about atomized glucose — he suggested purchasing online here, or taking your chances with a lesser amount in corn syrup, filling in the difference with water.
Green Apple Sorbet
- 500 grams Granny Smith Apple Puree
- 225 grams White Sugar
- 80 grams Atomized glucose
- 400 Grams Apple Juice
- 50 grams Fresh Lemon Juice
- 200 grams Hot Water
Method : Mix Sugar and Atomized Glucose in a metal bowl. Add boiling hot water and stir till sugars are completely dissolved. Place in fridge and allow sugar syrup to cool. Once cool add remaining ingredients and stir till well mixed. Place mix in ice-cream/sorbet machine and follow instruction for your machine.
Recipe: Simply place 1oz of sorbet at the base of the glass and fill with Chandon sparkling wine.
