Pastry Team USA

Representing the US in the World Pastry Cup

Mixed Berry Sorbet

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Strawberry Purée, Ravifruit 1350 grams
Blackberry Purée, Ravifruit 225 grams
Raspberry Purée, Ravifruit 225 grams
Sugar 316.5 grams
Water 600 grams
Glucose Powder 195 grams
Sorbet Stabilizer 13.5 grams
Lemon Juice 45 grams
Total 2970 grams


  1. Bring water, sugar, glucose, and stabilizer to 81C.
  2. Cool sorbet base for a few hours.
  3. Add purees and lemon juice, burmix well.
  4. Spin.

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