Base Natural Fruit Zero E Sorbetto
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Ingredients
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Yield
panUnit of Measurement
- 1500 g water
- 300 g PreGel Base Zero E Fruit
- 1500 g Boiron Fruit Puree, fresh fruit or frozen fruit (thawed)
- 550 g sugar
- 100 g PreGel Dextrose
Method of Preparation
- Combine water, PreGel Base Zero E Fruit, and sugars.
- Blend with immersion blender.
- Pour the mix into a hot process machine and heat to 65°C/149°F.
- Extract the heated base.
- Let the mix age and hydrate for ½ hour (optional).
- Add in fruit and emulsify.
- Pour in the batch freezer and freeze accordingly.