Ingredients
- 1450g water
- 700g sugar
- 100g dextrose
- 150g rosewater
- 500g lychee puree by Crop's
- 500g raspberry puree by Crop's
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
