Ice cream and sorbet
Campari Sorbet
Recipe ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
250 g water
175 g sugar
100 g Campari
20 g lemon zest
250 g orange juice
250 g water
175 g sugar
100 g Campari
20 g lemon zest
Recipe preparation
(1) Mix the water and sugar until the sugar has dissolved. Mix in the remaining ingredients. Pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) Pacotize® two times if necessary.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) Pacotize® two times if necessary.
Pacojet settings
Mode: Pacotizing®
Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no
