Raspberry Bell Pepper Sorbet

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500   g raspberries
160   g pickled smoked paprika
160   g sugar
20     g lemon juice
300  g water
0.25 g xanthan gum

Recipe preparation

(1) Put the raspberries in a pot with the drained bell pepper pieces. Add sugar and water, boil everything together until the bell pepper pieces are soft. Then puree the mixture and strain it through a sieve. Now stir xanthan into the seedless, still warm puree and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h. 
(3) If necessary, pacotize® 1 time. After Pacossier®, the sorbet should be placed in the freezer again for at least 4 hours to obtain a better consistency.