Lemon-Blueberry Port Sorbetto
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Unit of Measurement
- 1500 g water
- 750 g port wine
- 480 g sugar
- 500 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
- 50 g PreGel Bilberry Fortefrutto® - European Blueberry - 46772
- 455 g blueberry puree
- 45 g lemon peel
Method of Preparation
- Combine the lemon peel and the port wine, and allow to infuse overnight.
- Strain lemon peel.
- Combine wine and remaining ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine instructions.
Please Note: This recipe contains alcohol. Do not serve to patrons under age.
Check your local government agency for information on selling and serving products containing alcohol.