Apricot Sorbet · Prosorbet 100 Cold · Texturizers
Channel: Sosa Ingredients
Date: 12/04/2012

Ingredients:
- 200 gr. Water
- 800 gr. Apricot pure
- 100 gr.    ProSorbet 100 cold
- 170 gr. Sugar
- 5 gr. Neutral acid

Elaboration:
Combine liquid ingredients on one hand and solids on the other.
Mix both parts and blend the mixture with an immersion blender.
Let in the fridge for 3 hours.
Mix again the mixture.
Put in the ice cream machine.