Unold SCHUHBECK EXCLUSIV Instrucciones De Uso página 33

Peel and mash the mango, mix it with
the other ingredients and prepare ice
cream in the ice cream maker.
SHERBET
Sherbet can be made from nearly all sorts of fruits or fruit juice, e g. from ras-
pberries, apricots, peaches. melons, kiwis etc. A sherbet must be stirred con-
stantly during freezing to avoid the forma-tion of big ice crystals. Sherbets don't
necessarily have to be sweet. Just try a tomato or a campari orange sherbet as
starter of a dinner. A special delight is a bowl of sherbet served in a glass of
champagne.
Basic recipe
600-700 ml mashed fruits / fruit jui-
ce, 75-100 g sugar (depending on the
type of fruit), 1-2 tblsp eggwhite.
Mix all ingredients and prepare ice
cream in the ice cream maker. The
sherbet can be seasoned with 1 tblsp
liqueur, brandy, etc. If canned fruits
are used, it is not necessary to add su-
gar.
Strawberry sherbet
375 g strawberries, 1 tsp lemon jui-
ce, 1 tblsp eggwhite, 3-4 tblsp sugar,
100 ml apple juice
Mix all ingredients and prepare a sher-
bet in the ice cream maker.
Campari orange sherbet
650 ml orange juice, 125 ml Campari,
1-2 tblsp eggwhite, sugar to taste
Mix all ingredients and prepare a sher-
bet in the ice cream maker.
Cassis sherbet
650 ml mashed black currants, juice
of one lemon, 70 g sugar, 2 cl Crème
de Cassis, 1 eggwhite
Quick Yoghurt fruit ice
Just prepare ioce cream of 750 ml
fruity yoghurt (4,5% grease).
Pass the mashed black currants
through a sieve, mix them with all in-
gredients and prepare a sherbet in the
ice cream maker.
Elder flower sherbet
600 ml water, 200 g icing sugar,
8-10 elder-flowers, 1 lemon, 1 egg-
white
Boil sugar with water and take it from
the stove. Add the rinsed elder flowers
to season the sugar water for at least
30 minutes. Pass through a sieve and
let the syrup cool down. Mix the cooled
syrup with the eggwhite and prepare a
sherbet in the ice cream maker. Serve
with fruits of the season (red currants,
strawberries) and fried elder flowers.
Champagne basil sherbet
1 bunch of basil leafs, 125 g sugar,
250 ml dry white wine, 125 ml cham-
pagne, juice of 1 lemon, 1 eggwhite,
Mash the washed basil leafs with
100 ml white wine and leave for at
least 30 minutes. Boil sugar with the
remaining wine. Pass the mashed ba-
sil through a fine sieve and add it to
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