Taurus ROWZER, Manual

SORBETS

Strawberry sorbet

Ingredients

    • 500 g strained strawberry purée

    • juice of 1/2 lemon

    • 100 g glucose

    • 60 g syrup (TPT)

    • 6 g stabiliser

Boil the syrup with the lemon juice, glucose and 

stabiliser. Leave to cool and mix

with the strawberry purée. Put into a container, 

leave to stand in cold for 6 hours and freeze

at -20ºC.

Fresh fig sorbet

Ingredients

• 500 g fresh figs

Peel the figs and place them in the container, 

trying to keep the top part smooth.

Freeze at -20ºC.

Lychee sorbet

Ingredients

    • 250 g of fresh lychees, peeled and crushed

    • 20 g of glucose

    • 5 g stabiliser

Heat the strained lychee juice slightly in a sauce-

pan and pour in the glucose and stabiliser.

Mix slowly with the rest of the purée to balance 

the temperatures. Put into a container,

leave to stand for 6 hours in cold and freeze at 

-20ºC.

Orange sorbet

Ingredients

    • 500 cl of orange juice

    • 25 g grated orange rind

    • 100 g glucose

    • 12 g stabiliser

Heat a little of the juice in a small saucepan, and 

dissolve the glucose and stabiliser into it.

Mix slowly with the rest of the juice to balance 

the temperatures. Put into a container,

leave to stand for 12 hours in cold and freeze at 

-20ºC.

Passion fruit sorbet

Ingredients

    • 800 g passion fruit juice

    • 192 g glucose

    • 26 g stabiliser

Heat a little of the passion fruit juice and dissolve 

the glucose and stabiliser into it.

Mix slowly with the rest of the juice to equalise 

the temperatures. Leave to stand for 12 hours in 

cold and finally freeze at -20ºC in a container.

Pear sorbet

Ingredients

     • 1 litre of mineral water

     • 200 g sugar

     • juice of 1 lemon

     • 500 g of pears

     • 10 g stabiliser