Appears in
- About
Ingredients
- 2 kg / 4 lb 6.55 oz / 40% cava
Method
- Make the sorbet base according to the Classic Sorbet Method.
- Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
- Harden for at least 2 hours and up to 4 hours. Reserve until needed.