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Sugarcane Ginger Sorbet

By Executive Chef Sujan Mukherjee

  • Mix all juices together and add melted liquid glucose to it 
  • Put the mixture in sorbet machine 
  • Once sorbet is ready collect the sorbet in frozen container and store at -18c

Tips: if sorbet machine is not available put the mixture in flat container and store in freezer. Keep stirring the mixture every 30 mins until sorbet is set


  • Sugarcane Juice - 200ml
  • Ginger Juice - 20gml
  • Lemon Juice - 10 ml
  • Liquid Glucose - 50gms