MAGIMIX LE DUO, Instructions For Use And Recipes

Page: 67 / 80

SORBETS
• Preparation : 15 min + 25 min
• Cooking : 5 min
Serves 6
1 large melon
50 ml muscat wine*
30 g sugar
1 lime
4 kiwi fruit
* Excessive alcohol consumption
may damage your health.
Always drink in moderation.
Heat the sugar in a saucepan with 300 ml water.
As soon as it comes to the boil, remove from the
heat and allow to cool.
Cut the melon in half, remove the seeds and skin.
Cut the flesh into pieces small enough to fit through
the feed tube and process in the juice extractor.
Add the lime juice, muscat and syrup. Next, pour
the mixture into a sorbet maker and freeze for
approx. 25 minutes.
Meanwhile, peel the kiwi fruit, cut into pieces and
put through the juice extractor or coulis maker. To
serve, pour the kiwi coulis into the dishes and place
2 scoops of melon ice cream on top.
You can decorate this dessert with red fruit and mint
leaves.
Melon sorbet with kiwi coulis
• Preparation : 10 min + 25 min
Serves 4
500 g lychees (peeled and
stoned)
150 g sugar
Peel the lychees and remove their stones. In a
saucepan, boil 350 ml water with the sugar to
obtain a syrup, then add the lychees. Lower the
heat and simmer for 5 min. Remove from the heat
and allow to cool. Process the lychees and syrup in
the coulis maker or the juice extractor. When com-
pletely cold, pour the mixture into the sorbet maker
and freeze for approx. 25 minutes.
If you are in a hurry, use tinned lychees in syrup.
Lychee sorbet
67
or
or