Chef Administrator Staff member Feb 13, 2008 #1 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.
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.