1 Kg pineapple pulp
0,5 Asac
45 gr fresh tarragon
90 gr sugar
3 gr Krob
3 gr Guar
1. Divide the pineapple pulp into two parts and bring one half to boil along with the tarragon.
2. Let infuse for 6 minutes and strain.
3. Mix the cold part with  Asac and blend to integrate.
4. Add Krob and Guar and blend insistently.
5. Integrate both elaborations and place in PacoJet. containers to freeze completely.
6. Freeze.
6. Pacotize® twice with overpressure to obtain a smooth and creamy sorbet.
7. Keep frozen for the service.