1000 g. frozen Rogelfrut purče
250 g. sugar
750 g. water
10 g. stabilizer
Processing:
Mix all ingredients well, let rest for 30 minutes, pour into moulds. Let freeze in a blast chiller (-40° C) for 40 minutes.
800 g. Primo Fiore Lemon Juice
850 g. sugar
2300 g. water
Processing:
Blend all ingredients well, let rest for 30 minutes, pour into moulds. Let freeze in blast chiller (-40° C) for 40 minutes.
Quantities for 13 portions
1200 g. frozen Rogelfrut purče
(strawberry, raspberry, forest fruits, banana, coconut, pineapple, melon, watermelon, prickly pears)
200 g. sugar
600 g. water
Processing:
Mix ingredients well, let rest for 30 minutes, pour into moulds. Let freeze in blast chiller (-40° C) for 40 minutes.
800 g. Primo Fiore Lemon Juice
850 g. sugar
2300 g. water
Processing:
Blend all ingredients well, let rest for 30 minutes, pour into moulds. Let freeze in blast chiller (-40° C) for 40 minutes.
From sorbet to ... Fruttello
The history of sorbet goes back to VII century BC. In China ice was kept by evaporation and it was quite common to drink icy fruit beverages. This custom also spread to the Middle East, and, via the Crusades, even to the West. Snow was first flavoured with fruit syrups or lemon rind, following which it was laid out and crushed and covered with fern leaves and earth to keep it cold. In Italy, we can find mention of sorbet during banquets in Tuscany held by the de'Medici family in the middle of the 1500's, in treatises by Jacopo da Castiglione in 1627, and from the middle of the 1600's sorbet was sold in special shops in Venice and Naples.At the beginning of the 1800's, the first book dedicated to the art of making sorbet was published. In the middle of the 1900's, we start to see the first sorbets on a stick, used while taking a walk, and until now the sorbet sector has continuously evolved and assumed different forms. Now there is Rogelfrut Fruttello: since 1980 - a fresh idea born of an age-old tradition of satisfying a craving for taste and genuineness.
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