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

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

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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