8 h
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Prosorbete 100 frío Sosa 7.5 g
Powdered milk 1.25 g
Sugar 0.036 kg
Water 0.036 l
Glucose 0.03 kg
Inverted sugar 0.001 g
Lychee juice 125.0 ml
Lemons 0.009 kg
Elaboration
  • Heat the water, glucose and inverted sugar, beating lightly, until it reaches a temperature of 40 ºC. 
  • Mix the prosorbet, milk powder and sugar, mix well and stir the 2 mixtures together and blend until it reaches 85 ºC.
  • When this mixture is cold, add the juice of the lychees and lemons.
  • Keep it refrigerated for 8 hours.
  • Churn in the ice cream machine.

Notes:

  • 35 g of lemon juice is needed for 1 litre of sherbet.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 0.04 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.3 mg
Calcium 4.8 mg
Iron 0.09 mg
Zinc 0.02 mg
Vitamin A 0.73 ug
Vitamin C 18.89 g
Folic acid 0.18 ug
Salt (Sodium) 2.35 mg
Sugars 13.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.