Pear and Violet Sorbetto



1500g (52.9oz) water
1000g (35.3oz) pear puree
550g (19.4oz) sugar
10g (0.4oz) lemon juice
100g (3.5oz) PreGel Dextrose
17g (0.6oz) pure violet extract


1. Combine all ingredients in a large 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.
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