Specifications

20
Yoghurt fruit ice cream
250 g mashed fruits (strawberries, raspberries,
cherries etc.), 1 dash of sweetener, 250 ml
natural yoghurt, 2 tblsp of cream
Prepare ice cream as described above.
Quick Yoghurt fruit ice
Just prepare ioce cream of 600 ml fruity yo-
ghurt (4,5% grease).
Mango coconut ice cream
1 ripe mango, 1 cup of natural yoghurt, 150 ml
coconut milk, 2 tblsp sugar, 2 tblsp grated
coconut
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 raspberries, apricots,
peaches. melons, kiwis etc. A sherbet must be stirred constantly 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
500-600 ml mashed fruits / fruit juice, 50-
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 sugar.
Strawberry sherbet
300 g strawberries, 1 tsp lemon juice, 1 tblsp
eggwhite, 3 tblsp sugar, 750 ml apple juice
Mix all ingredients and prepare a sherbet in the
ice cream maker.
Campari orange sherbet
500 ml orange juice, 100 ml Campari, 1-2 tblsp
eggwhite, sugar to taste
Mix all ingredients and prepare a sherbet in the
ice cream maker.
Cassis sherbet
500 ml mashed black currants, juice of one
lemon, 50 g sugar, 2 cl Crème de Cassis, 1 egg-
white
Pass the mashed black currants through a sieve,
mix them with all ingredients and prepare a
sherbet in the ice cream maker.
Elder flower sherbet
500 ml water, 200 g icing sugar, 8-10 elder-
flowers, 1 lemon, 1 eggwhite
Boil sugar with water and take it from the sto-ve.
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, 100 g sugar, 200 ml
dry white wine, 100 ml champagne, 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
basil through a fine sieve and add it to the
cooled syrup. Mix all ingredients and prepare a
sherbet in the ice cream maker.
TIPP: If prepared without basil it’s also a
delicious dessert.