Ingredients:
- 567g apricot puree(no added sugar)
- 170g water
- 33g lemon puree(no added sugar)
- 35g 42DE glucose syrup
- 120g erythritol
- 50g granulated sugar
- 15g inulin
- 4g sorbet stabiliser
Instructions:
1. In a bowl whisk together erythritol, sugar, inulin and the stabiliser.
2. In a saucepan(>1.5l) heat water with the purees to 40C.
3. Whisk in the sugars with the stabiliser.
4. Stirring occasionally, cook until 85C.
5. Pour into container, cover.
6. Quickly cool to 4C. Let stabilise for at least 8 hours in the fridge.
7. Churn. Freeze for at least 4 hours before serving.
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