Blackberry Lemon & Basil Sorbet
Ingredients
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Yield
PanUnit of Measurement
- Cold Process
- 1500 g water 52.9oz
- 1000 g blackberry puree 35.3oz
- 550 g sugar 19.4oz
- 100 g PreGel Dextrose - Sweetening Agent - 83612 3.5oz
- 140 g PreGel Fruttosa Milk Free® - Cold Process - 302248 4.9oz
- 50 g PreGel Blackberry Fortefrutto® - 46872 1.8oz
- 20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472 0.7oz
- 32 g lemon zest 1.1oz
- 60 g fresh basil 2.1oz
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Strain to remove any pieces of lemon zest and basil.
- Process immediately in batch freezer according to machine's instructions.