Passion Sorbet
- 1 cup (240g) water
- 4 teaspoons (8g) nonfat milk powder
- 1 tablespoon (15g) Invert Sugar (page 185)
- 4 teaspoons (24g) light corn syrup
- 1/3 cup plus 2 tablespoons (75g) granulated sugar
- 1 1/4 cups (275g) passion fruit puree (see page 276)
- Set up an ice bath in a large bowl.
- Put the water, milk powder, invert sugar, corn syrup, and granulated sugar in a saucepan and whisk.
- Bring to a boil over medium heat.
- Strain into a medium bowl and set into the ice bath.
- Chill quickly, stirring often.
- Add the passion fruit puree and mix with an immersion blender.
- Freeze in an ice cream maker.
- Pack into a plastic container and freeze for at least 2 hours before serving.
water, nonfat milk, invert sugar, light corn syrup, sugar, passion fruit puree
Taken from www.epicurious.com/recipes/food/views/passion-sorbet-376879 (may not work)