My colleague Susan recently asked me to propose a recipe for a sorbet Very light and tasty, great breakfast or perfect as the conclusion of a meal just prepared. All you need is a freezer to store for a few hours of fresh fruit and a blender is powerful enough. I tried different combinations with fruit and now you have to settle for this version of the color so much fun. The banana lends itself thanks to the creamy texture that is achieved by blending, it is necessary that the fruit is usually ripe and sweet. I always recommend to use 3 / 4 a very sweet fruit and the remaining fruit tart, personally I always add 1 tablespoon of lemon juice per serving, which enhances the flavor and makes it very refreshing.
For three sorbets:
- 3 large ripe bananas (yellow skin dark)
- 100g raspberries (blackberries are also excellent)
- 3 tablespoons lemon juice
- 50ml of sparkling mineral water
Cut the bananas into thin rounds above a flat plate (it will be easier to remove the frozen slices) for storing in the freezer better if covered with aluminum foil. Wait at least 3 hours until the bananas are completely frozen. Pour sparkling water, lemon juice, raspberries and frozen banana in a blender, run until you get a smooth cream and serve immediately in bowls. Council to prepare at the time because it keeps for a while the creamy texture. Although will be difficult to advance and avoid storing it in the freezer to freeze a block becomes more like a frozen popsicle!
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