with fruit base 50 INGREDIENTS: • lemon juice 200 g • grapefruit 50 g • water 430 g • thyme 5 g • sucrose 120 g • dextrose 60 g • dry glucose syrup 30 de 100 g • fruit base 50 35 g Total 1000 g with fruit base 100 INGREDIENTS: • lemon juice 200 g • grapefruit 50 g • water 430 g • thyme 5 g • sucrose 110 g • dextrose 45 g • dry glucose syrup 30 de 90 g • fruit base 100 70 g Total 1000 g SUGGESTION To flavour more intensely the sorbet, during the batch-freezing process, add the zest of one organic lemon for every 4 kg of sorbetto. INSTRUCTIONS Mix well the base with the sugars then blend with water. To this sugar mixture, add the lemon juice and the grapefruit juice that has been passed through the extractor. When the mixture reaches 4°C, add the thyme and blend, then batch freeze. Make portions of about 40 g and arrange them on a white pizza topped with sauteed artichokes and grated salted ricotta. Cynara Two products that identify Italy as a country and that represent authentic icons of Italian-made excellence. In a classic menu, they can be enjoyed together as a perfect combination. And for the artisan, here are some ideas to create inviting savoury gelato together with specialty baked items, ranging from savoury to sweet, reserving unexpected surprises and lots of flavour. 57
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