Base Allegra Wine Sorbetto
Ingredients
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Yield
panUnit of Measurement
- 1500 g water
- 750 g wine, any type
- 450 g sugar
- 480 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
- 450 g Boiron 100% fruit puree, fresh fruit, or frozen fruit (thawed)
Method of Preparation
- Mix together all ingredients using an immersion blender.
- Cover and age in refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer life in the display case. Alternatively, skip to Step #3.
- Pour mix into a batch freezer and freeze according to manufacturer’s instructions.