Operation Manual

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Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International
BELGIUM. The page must reproduced and folded in order to
obtain a mini booklet B5 (+/- 150 mm width x 210 mm height).
The page must be folded in order to keep the good numbering
when you turn the page of the I/B . Don’t change the page
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11
Assembly page 11/21
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PINEAPPLE SORBET
1 10-ounce can crushed pineapple juice
1 ¼ cups unsweetened pineapple juice
2 lbsp. Lemon juice
¼ cup sugar
In a blender or processor, combine all ingredients.
ESPRESSO ICE
3 lbsp. instant espresso or 2 lbsp. Regular instant coffee powder
2 ½ cups boiling water 1 lsp vanilla extract
½ cup sugar
Dissolve coffee in boiling water. Stir sugar into coffee until dissolved. Chill thoroughly. Stir in
vanilla. Serve with a dollop of whipped cream and a sprinkle of cocoa.
FROZEN MARGARITAS
1 ¾ cups water 1/3 cup lime juice
½ cup triple sec ½ cup tequila
Combine all ingredients.
Note : one cup is equal to approximately 125 ml