Pacojet Sorbet Recipe for citrus fruits.

This recipe works best for citrus fruits but also works with most purees, just need to reduce the sugar quantity depending on the sugar percentage of the fruit.

INGREDIENTS:

  • Blood Orange puree x liters
  • Sugar x 750g
  • Water x 750g
  • Gelatin sheets (gold) x 4
  • Pro Sorbet x 8g

METHOD: 

  • Bloom the gelatin in cold water (make sure to squeeze the water out before adding to the mix).
  • Heat up the water, sugar and puree.
  • Take off the heat and add the gelatin gently whisking it in.
  • Let cool down and hand blend the pro sorbet powder in.
  • Let sit over night in the fridge.
  • Whisk to combine and pour in to the pacojet tins and freeze over night.
  • Next day churn at least 1 hour before service.

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