Blackberry Port Wine Sorbet (Dessert)

 

  Blackberry Port Wine Sorbet

(Serves: 30 Ea – 1 oz Scoops )

Ingredients:

Water: 27 fl Oz                                   

Sugar: 17 oz

Stabilizer (Cremodan): 0.5 Oz

Lemon juice: 1Oz

Orange zest: ½ Oz

Blackberry puree fresh: 30 Oz

Port wine: 9 fl oz

Liquid Glucose: 6 Oz

Procedure:

·         Mix stabilizer with 10 grams of sugar and set aside.

·         Puree blackberry and set aside

·         Make syrup with water, sugar and lemon juice. Add in the stabilizer and port wine.

·         Add in the blackberry puree and the orange zest.

·         Cool for a minimum of three hours. Add the port wine

·         Sieve through a fine strainer.

·         Churn in the ice cream machine.

So try it at home :-)