Process : Heat the cream, water and inverted sugar to 45°C and mix. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C and mix. Cool rapidly to +4°C. Add the cold purée(s) and mix. Leave to mature for 24 hours. Mix and churn. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).