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Fruit Puree Sorbet
26 oz Lyons Fruit Puree (Raspberry, Mango, Prickly Pear, White Peach)
.25 oz Sorbet Stabilizer
10 oz Sugar
13-16 oz Water
5007, 5008, 5009, 5010
Mix the sugar and stabilizer together. Heat the water to 110°F. Stir the sugar mixture into the water and bring it to 185°F. Allow to cool for 3 hours in the refrigerator. Mix the sugar mixture into the Lyons Fruit Puree and blend well. Freeze in an ice cream maker according to the manufacturer’s directions.
All measurements are in weight ounces.
Recipe will make approximately ½ gallon of frozen sorbet.
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