A fresh take on fruit sorbets, perfect to cool down during a warm summer afternoon.
various
30 min.
Composition
- Strawberry sorbet
- Lime sorbet
- Mango-pineapple sorbet
Strawberry sorbet
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA strawberry puree |
1kg |
|
Granulated sugar |
200g |
|
Glucose powder |
50g |
|
Water |
345ml |
Preparation
Let the strawberry puree thaw for 24h in the refrigerator. Bring sugar, glucose powder and water to the boil and mix with the fruit puree. Sieve & mix. Let the mixture cool down for 24 h. Place in the ice-cream maker or Pacojet.
Put in ice-lolly molds. When solid, unmold the ice lollies by dipping in hot water and dip them in melted chocolate.
Lime sorbet
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA lime puree |
1kg |
|
Granulated sugar |
800g |
|
Glucose powder |
200g |
|
Water |
1480ml |
Preparation
Let the lime puree thaw for 24h in the refrigerator. Bring sugar, glucose powder and water to the boil and mix with the fruit puree. Sieve & mix. Let the mixture cool down for 24 h. Place in the ice-cream maker or Pacojet.
Put in ice-lolly molds. When solid, unmold the ice lollies by dipping in hot water and dip them in melted chocolate.
Mango-pineapple sorbet
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA mango puree |
1kg |
|
DIRA pineapple puree |
1kg |
|
Granulated sugar |
500g |
|
Glucose powder |
130g |
|
Water |
840ml |
Preparation
Let the fruit puree thaw for 24h in the refrigerator. Bring sugar, glucose powder and water to the boil and mix with the fruit puree. Sieve & mix. Let the mixture cool down for 24 h. Place in the ice-cream maker or Pacojet.
Put in ice-lolly molds. When solid, unmold the ice lollies by dipping in hot water and dip them in melted chocolate.