Lemon Basil Sorbet
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Ingredients
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Yield
panUnit of Measurement
- 2700 g water
- 300 g lemon juice
- 1200 g sugar
- 150 g PreGel Lemon 50 Powdered Flavor - 306038
- 150 g PreGel Fruttosa Milk Free® - Cold Process - 302248
- 150 g PreGel Dextrose - Sweetening Agent - 83612
- 40 g PreGel Fibraplus - Fiber Base Texturizer - 302032
- 10 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 25 g fresh basil
Method of Preparation
- Combine all ingredients in a large bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Allow the mix to sit for 15-20 minutes.
- Pour the mixture into a batch freezer and process according to the manufacturer's instructions.