Citrus sorbet for banana caramel


Citrus sorbet for banana caramel


Water — 200 ml +150 ml
Sugar sand — 70 g + 3 tsp.
Orange — 2 pcs.
Lemon — 1 pc.
Cardamon — 7 pcs.
Cinnamon — 2 pcs.
Banana — 1 pc.
Honey — 3 tsp.


In summer, you want something refreshing, and preferably low-fat, fruit or citrus. In this case, the ideal recipe for citrus sorbet under banana caramel may turn out to be ideal.

1. First, sorbet is prepared, and it should be borne in mind that this laborious work is almost the same as cooking homemade ice cream without a special device. Of the citrus fruits, you need to squeeze the juice, mix it and put it in the cold.

2. The orange must be cut in half before wringing it. And keep the «boats» from the skin, gently removing the wrung pulp from them.

3. Then, from the water and sugar, you will have to prepare the syrup — bring to a boil and remove from heat.

4. Then put the cinnamon sticks and cardamom boxes open beforehand. Leave to cool completely. Then strain. And add to the juice of pressed citrus fruits. With lemon peel, remove the zest (only colored) and add to the composition-stock for sorbet. Stir in the freezer and mix every half hour.

5. Ready sorbet to spread out on orange «boats», prepared in advance.

6. While sorbet freezes, you still need to cook banana caramel. It’s simple. Mix together in any container (so that you can heat later) sugar, honey and water. And this mixture is heated to the full dissolution of the ingredients. Banana is peeled, cut into pieces and sent to honey syrup. Under the lid.

7. Everything is extinguished for several minutes (it is necessary that the banana is soaked caramel, it becomes soft). Then it cools down and is blended with a blender.

8. Cold banana caramel is laid out on the ready citrus sorbet, served in orange boats. And the dish is served.

Bon Appetit!


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