Base Conca d'oro

sugar, inulin, dehydrated glucose syrup, stabilizer carob bean gum.

For lemon: 1,2 kg of base, 1,45 kg of water, 850 g of lemon juice. For other citrus fruits: 1,2 kg of base, 1 kg of water, 1,5-1,7 kg of juice.
Whisk or mix with a stick blender and put into the ice-cream machine.