Black Currant Sorbetto
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- 1500 g water
- 1000 g black currant puree
- 550 g sugar
- 100 g PreGel Dextrose - Sweetening Agent - 83612
- 140 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
- 15 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 100 g PreGel Black Currant Fortefrutto® - 47372
Method of Preparation
- In a large bucket, mix all ingredients.
- Place mix in batch freezer and process according to manufacturer’s instructions.