Summer is just around the corner, which means it's time to discover new recipes that will help you survive the heat of the coming three months. One of the "rescue" recipes will be a recipe for a light apple sorbet . Unlike the usual ice cream, such a cool dessert will not only harm the figure, but it will also ensure the benefit of the body, since it contains only natural ingredients in the form of fruits and fruit juices.
Recipe for apple sorbet with honey
Ingredients:
- water - 3 items;
- sugar - 1 item;
- honey - half a century;
- orange peel - 1 tbsp. a spoon;
- grated ginger - 1 teaspoon;
- anis - 1 star;
- fresh apple juice - 2 items;
- lemon juice - 2 tbsp. spoons.
Preparation
In a saucepan pour water and add to it sugar, honey, orange peel, grated ginger and an anise star. Boil the liquid until a syrup is formed with a total volume of about 2 cups, this will take 10-12 minutes.
Filter the syrup through a sieve to get rid of the remains of zest, ginger and spices, then mix it with apple and lemon juice. We pour the liquid into the ice cream maker and prepare according to the instructions to the device. If you do not have ice cream, then just pour the future sorbet into any form and put it in the freezer, remembering to stir the contents every 30 minutes.
Beetroot apple sorbet
Ingredients:
- beet - 2 kg;
- sugar - 1/3 of a century;
- apple juice - half a century;
- lemon juice - 1 tbsp. a spoon;
- vodka - 1 tbsp. a spoon.
Preparation
In the pan, put the washed beets and cook it until ready, after which the root vegetables are cooled and cleaned. We cut the beets into large random pieces and put them in the bowl of the blender together with the rest of the ingredients. Beat the beet for 3 minutes until uniform, then put the resulting mixture in the ice cream maker, or use the technique described in the previous recipe.
Apple-pear sorbet
Ingredients:
- sugar - 100 g;
- water - 300 ml;
- apples - 500 g;
- pears - 500 g;
- 1/2 lemon juice;
- egg white - 1 pc.
Preparation
Pour water into a saucepan and add sugar to it. Heat the liquid until the sugar crystals dissolve. In the future syrup we put the peeled and cut apples and pears, not forgetting to add the lemon juice, so that they do not darken during cooking. Cook the fruit in the syrup for 10-12 minutes, after which, if necessary, we also pour the mass with an immersion blender, if it does not seem homogeneous. We pour a lightly cooled puree into the ice cream maker, or a mold for freezing, and wait for complete hardening.