Orange Anise Sorbetto Recipe


Recipe Created By:

PreGel Professional Training Center



Cold Process Recipe:

3690g (130.2 oz)  whole milk

184g  (6.5 oz)        cream

664g  (23.4 oz)     sugar

74g (2.6 oz)           dextrose

368g (13.0 oz)      PreGel Totalbase (Water & Milk Base – Cold Process

348g (12.3 oz)       PreGel Orange Fortefrutto

10 each (0.4 oz)   star anise

Method Of Preparation:

1. Combine all ingredients in a large plastic bucket.

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

3. Allow the base to age overnight and allow time for the star anise to infuse in the base.

4. Place in batch freezer and process according to manufacture’s instructions.


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