Ice cream and sorbet
Beetroot sorbet with raspberry vinegar
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
550 g beet juice
50 g raspberry vinegar
3 g juniper berries
1 g bay leaf
100 g sugar
40 g honey
3 g stabilizer
Recipe preparation
(1) Bring the beet juice, raspberry vinegar, juniper and bay leaf to the boil and leave to infuse for 30 minutes. Remove the juniper berries and bay leaf. Add the remaining ingredients and blend well with a hand blender. Pour into a pacotizing® beaker and chill in the fridge for 4 hours.(2) Then freeze for 24 hours at -20°C.
(3) When needed, pacotize® once and serve.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no