with fruit base 50 INGREDIENTS: • Campari liqueur 60 g • orange juice 480 g • lemon juice 10 g • water 200 g • sucrose 100 g • dry glucose syrup 30 DE 85 g • fruit base 50 35 g • inulin 30 g Total 1000 g with fruit base 100 INGREDIENTS: • Campari liqueur 60 g • orange juice 480 g • lemon juice 10 g • water 200 g • sucrose 90 g • dry glucose syrup 30 DE 70 g • fruit base 100 70 g • inulin 20 g Total 1000 g Add the zest of half an orange to the Campari liqueur. INSTRUCTIONS Juice the oranges and zest the peel, making sure to not grate the pith. Mix the base with the sugars, then blend these dry ingredients with the water. Cool the mixture to 4°C, add the lemon and orange juice, then blend. Pour into batch freezer and start the freezing cycle. Add the Campari liqueur with the orange zest during the last phase of freezing. Extract the sorbet and blast freeze for 5 minutes. Then place in display case set a -11°/-12°C. Garibaldi 35
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