Tropical Sangria Sorbetto
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Ingredients
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Unit of Measurement
- 1500 g water
- 750 g sparkling wine
- 480 g sugar
- 500 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
- 50 g PreGel Champagne Pannacrema
- 20 g PreGel Mango Fortefrutto® - 47772
- 20 g PreGel Pineapple Fortefrutto® - 40272
- 20 g PreGel Blackberry Fortefrutto® - 46872
- 227 g guava puree
- 227 g passion fruit puree
Method of Preparation
- Combine all ingredients in a large bucket, and mix well with an immersion blender.
- Place mix in batch freezer and process according to manufacturer’s instructions.