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Recipe Step by Step
Step01
Strawberry Sorbet
800g Strawberry Purée 10% sugar
200g Water
Mix the ingredients and blend with an immersion blender.
Heat to 185°F (85°C) and cool to 39°F (4°C).
Let it rest for at least 6 hours and churn with an ice-cream machine.
Keep in the freezer at 5°F (-15°C).