Carrot Ginger SorbettoCarrot Ginger Sorbetto
1000g (35.3oz) water
2000g (70.5oz) carrot juice
550g (19.4oz) sugar
100g (3.5oz) PreGel Dextrose
130g (4.6oz) PreGel Fruttosa (Water & Milk Base – Hot/Cold Process
45g (1.6oz) fresh ground ginger root
10g (0.4oz) PreGel Vellutina (Sorbitol Paste)
50g (1.8oz) PreGel Orange Fortefrutto
30g (1.1oz) PreGel Fibraplus (Fiber Base Texturizer)
1. In a large container blend together all of the ingredients until smooth.
2. Place in batch freezer and process according to the manufacturers instructions.
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