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 and pour into a pacotizing® beaker.
(2) Cover, label and freeze at −20 °C for at least 24h.
(3) When needed, pacotize® two times with normal pressure.
(2) Cover, label and freeze at −20 °C for at least 24h.
(3) When needed, pacotize® two times with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no
