This sugar free sorbet is as so smooth, creamy, and delicate, it’s a next level sorbet that can’t be made in a traditional ice cream churn. The addition of Perfect Sorbet helps with the texture, and the micro-puree and custom overrun technology behind the Pacojet gives it a mouthfeel that is undeniably superior.
Ingredients
- 300g (10 oz) Water
- 220g (8 oz) Strawberries
- 190g (7 oz) Rhubarb
- 150g (½ cup) Allulose
- 1.5g (¼ tsp) Perfect Sorbet
Equipment
Timing
Active Time: 5 Minutes
Total Time: 4 – 6 Hours
Yield
1 Quart
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Create Ice Cream Base
In a medium sized bowl mix together the Strawberries and Rhubarb and place them in the PacoJet beaker.
In a separate small bowl dry mix the allulose and perfect sorbet. While whisking slowly add the allulose mixture to the water and whisk until dissolved.
Pour the water and allulose mixture into the pacojet beaker.
Freeze this mixture solid. It may take between 4-6 hours. If the mixture isn’t frozen solid it will be too soft.
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Churn Ice Cream and Serve
Once frozen, place the PacoJet beaker into the container. Place the PacoJet gasket and blade on the PacoJet.
Churn the sorbet and serve immediately.
