Recipe with frozen fruit: raspberry lychee sorbet

500g lychee puree
500g raspberry puree

1450ml water

700g sugar

100g dextrose

150g rosewater

METHOD. Mix the water with the sugar and dextrose and bring to a boil. Mix the puree portions with the rose water and the cooled sugar syrup. Mix everything together and pour into the ice cream maker. Serve immediately.

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