Tropical Sangria Sorbetto – PreGel Recipes

Ingredients

• 1500 g water
• 750 g sparkling wine
• 480 g sugar
• 500 g PreGel Base Allegra - Alcoholic Base - Hot/Cold Process - 302168
• 50 g PreGel Champagne Pannacrema
• 20 g PreGel Mango Fortefrutto® - 47772
• 20 g PreGel Pineapple Fortefrutto® - 40272
• 20 g PreGel Blackberry Fortefrutto® - 46872
• 227 g guava puree
• 227 g passion fruit puree
• Combine all ingredients in a large bucket, and mix well with an immersion blender.
• Place mix in batch freezer and process according to manufacturer’s instructions.
• Sorbetto Classic Sorbetto