Recipes

Preparation of Fruit Sorbet on a Stick

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For this recipe you need: 

Favorite fruit

Fruttastick

Molds and Sticks

  1. Prepare the fruit puree: choose your preferred fruit, clean it, cut it into pieces and puree it with a hand blender.
  2. In a jug, combine the Fruttastick fruit sorbet base, fruit puree and water (see the Recipe book table for quantities) and mix well.
  3. Remove the mixture from the fridge and pour it into the mould.
    Our advice: fill the moulds up to about ⅔ of their volume and then top up with the remaining mixture. Stop about 1 cm from the edge.
  4. Insert the sticks into the special grooves at the base of the mould and press firmly into place.
  5. Place in the freezer for about 12 hours (cooling time may vary depending on the power rating of your appliance).

Your ice cream is ready! Remove the stick holder with small movements, pushing from the bottom up, then take out the ice creams.
Our advice: in order to take out the ice creams you can immerse the mould in water at room temperature (immerse the mould completely up to the top edge).

Now it’s up to your imagination: decorate your ice cream on a stick however you like! Chopped nuts, meringues, toppings or fruit… It’s your choice!

Video Tutorial

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Choose the flavours you like best and customize your ice cream!

Fruit sorbet mix “FruttaStick”

 4,00

“VEGAN” kit

 39,00

Scoop “VEGAN” kit

 69,00

Mould for ice cream on a stick

 7,50

Forest Fruit Topping

 5,80

Chocolate Topping

 5,80

Silicone mould “Choco flame”

 12,90

Silicone mould “Choco spoon”

 9,90

Silicone mould “Country slim”

 13,50

Silicone mould “My love”

 12,90

Fruit sorbet recipes

Quantity for a mould with 5 sticks

FRUIT PULP (gr) BASE (gr) WATER (gr)
Apricot 240 90 100
Pineapple 240 75 115
Orange 260 90 80
Avocado 200 100 130
Watermelon 345 85 0
Cherry 215 90 125
Fig 215 80 135
Prickly pear 215 80 135
Strawberry 215 95 120
Guava 240 80 110
Kiwi 240 85 115
Raspberry 215 95 120
Lemon 110 100 220
Litchi 280 70 80
Mandarin 260 60 110
Mango 215 80 135
Passion fruit 215 75 140
Apple 260 80 90
Pomegranate 260 70 100
Melon 260 90 80
Blueberry 215 95 120
Blue raspberry 215 90 125
Papaya 260 90 80
Pear 260 85 85
Peach 260 85 85
Grapefruit 215 95 120
Currant 170 100 160
Grape 260 55 115