DIRECTIONS:
1. Pour the juice into a gallon zip lock bag. Seal it securely and lay it flat on a tray.
2. Put it in the freezer until frozen solid.
3. Break up the frozen juice and put it in a food processor or strong blender. Blend until
smooth, stopping occasionally to break up large chunks and help the machine along. Work
quickly to minimize melting.
4. Spread the sorbet into a metal loaf pan, cover with foil, and put back in the freezer to firm
up to a scoop-able consistency. This will take several hours.
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