Lemon Basil Blackberry Sorbetto


Cold Process Ingredients:

1500g (52.9oz)                water

1000g (35.3)                    blackberry puree

550g (19.4oz)                  sugar

100g (3.5oz)                    PreGel Dextrose

140g (4.9oz)                    PreGel Fruttosa (Water & Milk Base – Hot/Cold Process

50g (1.8oz)                      PreGel Blackberry Fortefrutto

20g (0.7oz)                      PreGel Vellutina (Sorbitol Paste)

32g (1.1oz)                      lemon zest

60g (2.1oz)                      fresh basil


1. Combine all ingredients in a large plastic bucket.

2. Mix well for 2-3 minutes using an immersion blender.

3. Strain to remove any pieces of lemon zest and basil.

4. Process immediately in a batch freezer according to the machine’s. instructions.


The post Lemon Basil Blackberry Sorbetto appeared first on Whats Brewing at Cora.

Back to blog