Bestron AICM15W Manual De Instrucciones página 22

RECIPES
REFRESHING STRAWBERRY SORBET
With an ice cream maker, you can keep making this easy strawberry sorbet recipe throughout the
strawberry season. It is sweet, refreshing, slightly tangy and a big hit with kids and adults alike.
Ingredients 6 servings
• 17oz Strawberries - Use fresh sweet juicy ones as they are the main ingredient.
• 4.6oz Soft sugar
• 5 fl oz Water
• 1 Lemon - Use the juice of one fresh lemon. Do not use pre-squeezed juice for this.
Preparation time
35 min + 15-20 min in the ice-cream maker
Instructions
• Put the water and sugar in a saucepan and heat while stirring until the sugar dissolves and forms a
syrup.
• Let it cool for about 10 min.
• Put the sugar syrup and strawberries in a blender or food processor and blend until smooth.
• Let it cool for approx. 10 min.
• Stir the lemon juice into the strawberry mixture.
• Get the ice cream maker ready and pour in the strawberry mixture.
• Run it for about 15-20 minutes until it has thickened and has the texture of soft scoop ice cream.
• Transfer to a container with a lid and place in the freezer until you are ready to serve.
VEGAN BANANA ICE CREAM WITH PISTACHIO
Simple and delicious, it's time for a Vegan ice cream. With this recipe, you can make your own plant-based
banana ice cream in the ice cream machine. The ideal snack for on a beautiful, sunny day.
Ingredients 4 portions
• 4 ripe bananas
• 2 tbsp rose water
• ½ pomegranate
• 1 handful pistachios
• 4 tsp grated coconut
Preparation time
35 min + 20 to 25 min in the ice-cream maker
Instructions
• Peel the bananas and cut them into thin slices. Put them in a container and freeze in the freezer for 4
hours.
• Puree the banana slices with a hand blender or food processor, add the rose water.
• Prepare the ice cream maker and pour the mixture into it.
• Run it for about 15-20 minutes until it has thickened and has the texture of soft scoop ice cream.
• Remove the seeds from half a pomegranate.
• Finely chop the pistachios.
• Toast the coconut in a dry frying pan.
• Divide the ice cream between 4 bowls and garnish with the pomegranate seeds, pistachio and coconut.
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