Drinks
Ginger-roasted apple punch concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
400 g slightly tart apples e.g. Cox Orange
85 g cane sugar
100 g water
1 g cinnamon
1.5 g vanilla
1.5 g orange peel
3 g lemon peel
0.2 g cloves
2 g star anise
40 g ginger root
90 g lemon
145 g orange
30 g honey
Recipe preparation
(1) Cut the apples into wedges, remove the seeds and place in an ovenproof dish. Caramelise the sugar and deglaze with the water. Add the spices, reduce slightly and pour over the apple slices. Stew the apples in the oven at 180 °C until soft and pour into a pacotizing® beaker with the remaining ingredients.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) Pacotize® 4 to 6 times with overpressure and freeze again at -20 °C and pacotize® once more, repeating this process until the spices are finely chopped.
(4) Dilute one teaspoon of concentrate per cup with one part hot water and one part apple juice.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 6
Jet®-Mode suitable: no