Sangria mocktail

frozen

Ingredients

Mocktail

(65% fruits – 28% EST – 30% TS – 320 PAC)

100 g Spiced maceration (mulled wine flavor)

60 g Pectin solution (325NH95)

50 g Invert sugar

80 g Sugar

200 g 100% Pomegranate purée

200 g Morello cherry purée

100 g Sweet orange purée

100 g Blackcurrant purée

100 g Redcurrant purée

Sweetened blackcurrant puree

Guaranteed French Origin. Thanks to our Fruit Sourcing Department and close partnerships with growers, we carefully select a blend of three French blackcurrant varieties, including Noir de Bourgogne, renowned for its exceptional aromatic intensity. Part of the fruit comes from contract farming, ensuring long-term access to high-quality blackcurrants. This puree delivers a deep, intense colour, a powerful ripe blackcurrant flavour and remarkable length on the palate, reflecting the character of the finest French varieties. An ideal ingredient for pastry, ice cream, sorbet and premium dessert applications.

Discover our Sweetened puree 90% product range

Preparation steps

1. Process

Make a syrup: Warm the liquid and moist ingredients (water, invert sugar, pectin solution) to +45°C. Add dry ingredients: Mix the dry ingredients together (sugar, inulin), then add them to the warm liquid mixture. Pasteurize the mixture at +85°C. Blend and cool quickly before adding the fruit purées and aromatic herbs. Blend again, then allow the mixture to mature for ideally 24 hours before churning. Churn in an ice cream machine, then quick-freeze to -18°C at the core. Serve the preparation at -14°C.

A creation by

Stéphane Augé

After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence – Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.

Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.

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