Ice cream and sorbet
Blood orange Campari sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 200
g sugar 420 g water 200 g blood orange juice 50 g Campari |
Recipe preparation
| (1) Bring
the water and sugar to a boil. Add blood orange juice and Campari. Mix all ingredients and pour into a pacotizing® beaker. (2) Close and label with the lid. Freeze at −20 °C for at least 24 hours. (3) When needed, pacotize® once. Recipe from Patrick Preikschat |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no