SORBET, SORBETTO, ITALIAN ICES, FROZEN LEMONADE, SMOOTHIES

Our mission statement at Emery Thompson is “to make money and have fun doing it.” I don’t know of any better way to do both than to sell sugar, water and flavor! Water ices have many different names but in the end it is just sugar, water and flavor. There just isn’t anything simpler to make than this.

 HERE’S MY  “SECRET”  FORMULA:

         6-8 pounds of sugar
           14 quarts water
            2 quarts fresh lemon juice or 3 oz. lemon extract
           6 California lemons – grate off the outside skin (zest) and add to the mixture.
             This will add a bit of color to the pure white product!

Fill our 24 quart batch freezer with the mixture and freeze for about 17 minutes.
The yield will be two 3 gallon tubs. Store and serve the ice at 16 degrees F.

This is world’s most profitable frozen dessert!!

          A LARGE TUB (three gallons) will cost you with cups $4.00
          Your yield is 96 – four ounce portions
          If you sell each one for $1.50 (probably higher)                      
                 Your net profit on every tub is:
                       $140.00

**CHERRY, LEMON, GRAPE, MANGO, CHOCOLATE, WATERMELON, ORANGE, COCONUT, PAPYA, RASPBERRY, BUBBLE GUM, KEY LIME, BANANA, PEACH,  CANTELOUPE, COTTON CANDY, STRAWBERRY, GRANNY SMITH APPLE, BIRCH BEER, HONEYDEW…WATER ICES

Now imagine selling this same product as sorbet to upscale restaurants, hotels and country clubs! Same sugar and water formulation but now we upscale the flavors to: Champagne, grapefruit, Cassis, Burgundy or Bordeaux wine, fresh peach…the possibilities are endless and at $24.00 per tub wholesale…so are the profits!