Sorbet? More like sor-bae! Use our fresh, tart stone fruits to make yourself some icy scoops of goodness that you will want to relish all day. What you need: For the Syrup: • 98 ml water • 45 g glucose • 128 g sugar For sorbet : • 50ml syrup • 250ml Apricot purée Method: • Boil water, glucose & sugar together to make a syrup. • Pour the mixture into a bowl and refrigerate for minimum of 4-6 hours. • Once chilled, pour into the apricot purée and blend. • Chill the mixture before churning according to manufacturers instructions of the churner. • Freeze and serve Stock up on your stone fruits at your nearest Foodhall today!

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Sorbet? More like sor-bae!

Use our fresh, tart stone fruits to make yourself some icy scoops of goodness that you will want to relish all day.

What you need:

For the Syrup:

• 98 ml water
• 45 g glucose
• 128 g sugar

For sorbet :

• 50ml syrup
• 250ml Apricot purée

Method:

• Boil water, glucose & sugar together to make a syrup.
• Pour the mixture into a bowl and refrigerate for minimum of 4-6 hours.
• Once chilled, pour into the apricot purée and blend.
• Chill the mixture before churning according to manufacturers instructions of the churner.
• Freeze and serve

Stock up on your stone fruits at your nearest Foodhall today!

Sorbet? More like sor-bae! Use our fresh, tart stone fruits to make yourself some icy scoops of goodness that you will want to relish all day. What you need: For the Syrup: • 98 ml water • 45 g glucose • 128 g sugar For sorbet : • 50ml syrup • 250ml Apricot purée Method: • Boil water, glucose & sugar together to make a syrup. • Pour the mixture into a bowl and refrigerate for minimum of 4-6 hours. • Once chilled, pour into the apricot purée and blend. • Chill the mixture before churning according to manufacturers instructions of the churner. • Freeze and serve Stock up on your stone fruits at your nearest Foodhall today!

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