facebook-tracking-pixelIRCA | SICILIAN ALMOND SLUSH

Ingredients

JOYBASE GELATOGEL g 650
water g 2.600
MOGADOR PREMIUM g 1.200
TOTAL g 4.450

Preparation

Mix all the ingredients with a hand blender and put the mixture into the batch freezer until it reaches the ideal consistency. Lay the slush in the bowl and conserve it in the showcase. The same recipe is also obtainable using the slush machine.