Rhubarb and fennel sorbet

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Bring the water, orange juice and sugar to the boil. Add the rhubarb and fennel and cook until soft. Mix with the fennel seeds and raspberries, leave to cool slightly 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® once with normal pressure.