Raspberry Sorbet Recipes

RASPBERRY SORBET RECIPE					Last Update
Quantity	1.01	kg			5/18/2011
Amount Required	1.01	kg
Ingredient	Standard	Quantity	%	PRICES	COST
WATER	0.470	0.470	46.77	$0.10	$0.05
SUGAR	0.210	0.210	20.9	$1.10	$0.23
RASPBERRY PUREE	0.300	0.300	29.85	$10.00	$3.00
LEMON JUICE	0.025	0.025	2.49	$5.00	$0.13
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
		0	0	$0.00	$0.00
Total:	1.005KG	1.01KG	100%		$           3.40
REMAINING WEIGHT			Cost Per Kg		$           3.56
0.995	KG
	%	$
Cooking Lost	1	$    3.42
Energy	1	$    0.03
Manpower	1	$    0.03
Development	1	$    0.03
Packaging	1	$    0.03
Profit Margin	300	$   14.23
INSTRUCTION & DIRECTIONS
Heat 1 cup of water and the sugar in a saucepan until dissolved.
Bring to a boil, simmer 2 minutes and leave to cool.
Purée the raspberries and work them through a sieve to remove the seeds,
there should be 1 cup of puree. Stir the sugar syrup, lemon juice or kirsch,
and water into the purée and taste, adding sugar or lemon juice if needed.
Chill the mixture and taste again.
Freeze the mixture in an ice cream machine, and store in the freezer.