Strawberry and pepper sorbet with fennel

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500 g strawberry puree
100 g water
100 g sugar
2 g ice cream stabilizer
1 g pink pepper berries
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® once with overpressure.

Recipes from Lars Jungermann