Gelato Dinamiko™ Base Frutta Sorbetto
Ingredients
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Yield
panUnit of Measurement
- 1200 g water
- 2000 g Boiron Fruit Puree, fresh fruit or frozen fruit (thawed)
- 1 bag PreGel Gelato Dinamiko Base Frutta
Method of Preparation
- Mix together all ingredients using an immersion blender.
- Pour into a continuous-churning batch freezer and freeze.