Pear and Violet Sorbetto



1500g (52.9oz)        water
1000g (35.3oz)        Boiron Pear Puree
550g (19.4oz)         sugar
10g (0.4oz)             fresh lemon juice
100g (3.5oz)           PreGel Dextrose
20g (0.7oz)            PreGel Vellutina – (Sorbitol Paste)
17g (0.6oz)            pure violet extract


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.
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