Acerola and Star Anise

Recipe of ice cream / sorbets with sugar syrup ​​with Acerola

Fruteiro do Brasil fruit mix.

For suggestions, comments or doubts, please write to: info@fruteiro.it

 

Infuse 30 g of anise into the hot syrup at 70° for an hour, then filter.

Finally, insert the orange zest into the complete mixture.

Recipe by Chiara Gavagnin

Ingredients	Quantity (g)
Acerola Pulp	1350
Star Anise	30
Stabilized syrup with 50% of sugars	1650
Total	*

* Enter the total target quantity: the ingredients will be calculated accordingly.

 

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