Process of producing aged coconut wine-infused deepfried sorbet on a stick

Abstract

The present utility model relates to a process for producing an aged coconut wine infused deep-fried sorbet on a stick. The process comprises preparing a sorbet base by mixing evaporated milk, condensed milk, and heavy cream, followed by incorporating pre-treated aged coconut wine into the mixture. The sorbet base is molded into stick-based forms and frozen until solid. The frozen sorbet is then coated with a batter and breading material and deep-fried at a controlled temperature to produce a crisp outer layer while maintaining a frozen core. This process addresses the technical problem of maintaining the structural integrity of an alcohol-infused frozen dessert during high-temperature frying. The resulting product provides a novel combination of flavor and texture and offers an alternative application for coconut wine in frozen confectionery products.