Dushi Buttons and Lemon Sorbet (Plant Based)

Ingredients

• 100g sugar 
• 100g boiling water 
• 4 punnets Dushi Buttons 
• 2 lemons – zest and 40g juice 
• 30g glucose 
• 200g cold water 
• 3g Superneutrose powder or equivalent stabilizer 
• 1g xanthan gum powder 

Method

• Place the sugar, glucose and Dushi Buttons in a jug and pour over the boiling water. Stir to dissolve the sugar. 
• Use a hand blender to blend to release the flavours. Cover and let infuse for 1 hour.  
• Add the lemon juice and zest and cold water and stir.  
• Pass into another jug squeezing out all the flavour from the Dushi Buttons. Rain in the xanthan gum and stabilizer while blending (this should measure around 34 brix on a refractometer). 
• Churn in an icecream machine until thickening then store in a freezer.  
• Take out of freezer and keep in fridge for 20-30 minutes before serving. 

Recipe: Shona Sutherland