Receipe

Sorbet le Rupin de L'Ambroisie

100 cl water 190 gr sugar 10 gr glucose 1 lemon juce 20 gr of anticrystallizing 2 liquid vanilla drops 1 bottle of Rupin 1 gelatine sheet

 

 

 

 

 

Pour water, sugar, glucose, lemon juce, anticrystalizing and the liquid vanilla drops together. Boiled.
Remove from the cooker. Deposit the gelatine sheet, stir up with a wooden spatula and let cool.
When the syrup is cold, add the bottle of Rupin and mix again with the spatula.
Finally, make your sorbet with the ice-cream machine.

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