Base Fruit 50 F
Excellent base to use cold for fruit sorbets. Use this base to create creamy and stable sorbets
With fruit concentrate:
50 g of base + 1 l of water + 270 g of sugar + 120 g of fruit concentrate
With fresh or froze fruit:
50 g of base + 350 g of sugar + 450 g of fruit. We raccomanded adding 30 g of fruit paste.