Raspberry and fennel sorbet

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500  g raspberry puree
100  g water
100  g sugar
2       g ice cream stabiliser
1        g fennel seeds
100  g coarsely chopped fennel

Recipe preparation

(1) Mix the water and sugar together until the sugar has dissolved. Mix the remaining ingredients with the water-sugar mixture and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize®.