1500g (52.98oz) water
1000g (35.3oz) passion fruit puree
550g (19.4oz) sugar
10g (0.4oz) fresh lemon juice
100g (3.5oz) PreGel Dextrose
100g (3.5oz) PreGel Passion Fruit Fortefrutto
20g (0.7oz) PreGel SETAGEL Vellutina (Sorbitol Paste)
1. Combine all ingredients in a large plastic bucket.
2. Mix well for 2-3 minutes using an immersion blender.
3. Place in hot process machine or process immediately in batch freezer according to machines instructions.
4. When extruding the finished sorbetto, fold in the melted PreGel Gran Stracciatella Reale Arabeschi to create shards of chocolate throughout the sorbetto.