How to make sorbet (6 recipes).
It will require pounds ripe, but not blackened bananas, 400 g lemons (peel and seeds), 200 grams of oranges (the same manipulation), 130 g of sugar and a glass of Apple juice. Fruit-citrus ingredients are crushed in a blender, mixed with cold juice and sugar. Sorbet is frozen for 6 hours, with two or three shuffle during freezing. When serving, you can garnish
with citrus zest.
For it will need red watermelon sugar. It is
400 g) grind in a blender, mix with warm syrup 20 g of honey, 60 g of sugar and 100 ml of water. Pour a spoonful of lemon juice, 20 ml of wine and 60 – dry white wine. Before you pour the sorbet in molds and freeze, put on the bottom of each cube of watermelon. After the first hour of freezing gently stir with a fork and freeze until “frozen” consistency.
Strawberry sorbet with mint
Alas, fragrant suburban-strawberry already “departed”, but you can do this option to store off-season berry. Prepare 800 g of berries, 150 g sugar, 200 ml of water, a bunch of mint and a large lemon.
From sugar and water boil the syrup and pour them with sprigs of mint and leave to infuse for 40 minutes. Syrup, drain and strain, mix with berries, put on fire, bring to boil and immediately remove. Strawberry syrup weight chop in a blender, mix with lemon juice and refrigerate – first in the kitchen to room temperature, then – in the freezer for 6 hours, stirring every two hours.
The exotic sorbet
If you travel from far or middle of the shop you brought 1.3 kg ripe mango – be sure to try this sorbet. In addition to mango will need half a Cup of fresh orange juice (two or three ripe fruit), a third of a Cup of lime juice (three pieces), the same amount of water and tequila (“child” option – without alcohol), 150 g of brown sugar. Of water and sugar boiled syrup, juice and pulp of mango puree is prepared. Everything is mixed and cooled – a couple of hours in the fridge and 8 hours in the freezer.
The kiwi sorbet
The peculiarity of this recipe – in pre-frozen fruit. The 6 slices of kiwi first freeze in the freezer (couple hours) and then mixed in a blender with three tablespoons of lime juice and the same quantity of liquid honey. Served immediately after cooking.
Raspberry sorbet and champagne
Champagne with chocolate – is banal and, hand on heart, not very tasty. With strawberries – better, but not Shine with originality. With pineapple – too literary-severianinsky, but with raspberries, and even after freezing, – the most it. Don’t believe – mix two cups of raspberries with a glass of champagne, lemon zest and three tablespoons of sugar syrup and freeze for 2–3 hours.