18 fluid ounces Water
10 ounces Granulated sugar
3 ounces Glucose or corn syrup
2 pounds Red fruit purée
Yield: 2 quarts
Make a simple syrup from the water, sugar and glucose or corn syrup. Chill then add the purée. Process in an ice cream machine.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
