SORBETS
• Preparation : 10 min + 25 min
• Cooking : 5 min
For approx. 1 l
600 g blueberries
50 g caster sugar
In a saucepan, boil 300 ml water with the sugar
to obtain a syrup, then remove from the heat.
Wash the blueberries and add them to the syrup
while it is still hot. Process this mixture in the coulis
maker and allow to cool. When cold, pour this
coulis into a sorbet maker and freeze for approx.
25 minutes.
Blueberry sorbet
• Preparation : 10 min • Cooking : 5 min
• Freezing : 2 hours
Serves 6
10 limes
300 g sugar
6 sprigs mint
Carefully remove the zest of 2 limes and immerse
in the boiling water for 5 minutes. Drain and set
aside.
Squeeze the limes using the citrus press to obtain
250 ml juice.
Boil 500 ml water in a saucepan with the sugar to
obtain a syrup. After removing the topmost leaves
for decoration, add the mint stalks and simmer for
2 minutes. Turn the heat off and allow to cool.
Remove the mint stalks and add the lime juice and
zest to the syrup.
Pour into a dish and leave in the freezer to set. Break
up the mixture every 30 minutes with a fork until you
obtain large ice crystals. Divide the granité between
the glasses, decorate with the mint sprigs and serve
straightaway.
Mint and lime granité
68
Summary of Contents for LE DUO
Page 1: ...Instructions for use Recipe book Instructions for use Recipe book Le Duo Le Duo ...
Page 12: ...FRUIT AND VEGETABLES ...
Page 25: ...FRUIT AND VEGETABLE JUICES ...
Page 29: ......
Page 31: ......
Page 33: ......
Page 37: ...COCKTAILS AND APERITIFS ...
Page 41: ......
Page 43: ...HIGH ENERGY DRINKS ...
Page 45: ......
Page 47: ...COULIS AND SAUCES ...
Page 49: ......
Page 53: ...CHILLED SOUPS ...
Page 55: ......
Page 59: ...JUST DESSERTS ...
Page 63: ......
Page 65: ...SORBETS ...
Page 69: ......
Page 71: ...JAMS AND FRUIT JELLIES ...
Page 75: ......