Baby fruit ice
Try to make the simple version, who loves children homemade fruit ice Lolly. You will need:
- 500 g of any berries;
- 100 g of sugar;
- 300 ml of water;
2 teaspoons of lemon juice.
Prepare sugar syrup. Pour the sugar into a saucepan, add the water, bring the mixture to a boil and cook until crystals dissolve. Remove the pot from the stove and slightly cool.
Berries wash and dry, then pour them into a blender preroute. Add freshly squeezed lemon juice, pour in the sugar syrup, stir and place the mixture in molds for the ice cream. Insert sticks and place form in freezer until fully cured.
Instead of shapes for ice cream, you can use cups from the yogurt.
Granite from black coffee
For adults, you can prepare another version of fruit ice - granite. It's "water" ice cream break with a fork and serve in dessert bowls. The treat contains alcohol and is the perfect dessert for a summer lunch. You will need:
- 100 g of sugar;
- 600 ml strong coffee;
2 tbsp rum;
- whipped cream for decoration.
Brew strong coffee and mix it with sugar and rum. Carefully stir the mixture, cool it and pour into a flat container. Freeze ground almost completely, and then break it with a fork. Freeze Granita again, and then again break. As a result, the mass will acquire an unusual granular consistency. Put the Granita in pre-chilled bowl and serve, garnish each serving with whipped cream.
Orange sherbet
This refreshing dessert is usually served at the end of lunch. You will need:
- 300 ml of orange juice;
- zest of 1 orange;
- 225 g of sugar;
- juice of 0.5 lemon;
- 300 ml of water;
- fresh mint for decoration.
The dishes to prepare the sorbet you need to pre-cooling in the freezer.
Squeeze the orange juice, zest cut into thin strips. In a saucepan pour water, add sugar and zest. Place the mixture on a slow fire, bring to boil and simmer for 5 minutes.
Remove from the saucepan the zest, add the orange and lemon juices. Stir the mixture and pour it into a chilled tray. Put it in the fridge and freeze the sorbet so that it remained soft in the middle. Scrape the mixture into a chilled bowl and quickly beat with a whisk until smooth. Place the bowl in the fridge. After half an hour, whisk it again, and then again refrigerate. Place the sorbet in bowls, garnish with fresh mint leaves and serve.