Fruttosa® Sorbetto 30% Fruit
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Ingredients
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Yield
panUnit of Measurement
- 1500 g water
- 550 g sugar
- 100 g PreGel Dextrose - Sweetening Agent - 83612
- 140 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
- 1000 g Boiron Fruit Puree, fresh fruit or frozen fruit (thawed)
- 20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 10 g lemon juice
Method of Preparation
Cold Process
- Mix together all ingredients using an immersion blender.
- Cover and age in a refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer shelf life in the display case. Alternatively, skip to Step #3.
- Pour into a batch freezer and freeze according to manufacturer’s instructions.
Hot Process
- Mix together all ingredients using an immersion blender.
- Heat the mix to 85ºC/185ºF.
- Cool down the mix, 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 #4.
- Pour mix into a batch freezer and freeze according to manufacturer’s instructions.