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ItalianoItaliano
SORBETTO ALL’ARANCIA
200 gr. di zucchero, 300 ml d’acqua, 400 ml di succo d’arancia.
 Mescolate l’acqua e lo zucchero in una casseruola e portate ad ebollizione.
 Lasciate raffreddare lo sciroppo a temperatura ambiente.
 Versate il succo d’arancia mescolando e conservate il composto in frigorifero per farlo raffreddare
(almeno 12 ore).
Varianti:
 Potete anche utilizzare succo di limone o di pompelmo o kiwi in purea (in questo caso, aggiungete
un cucchiaio di succo di limone).
SORBETTO AL POMPELMO E AL MIELE
175 gr. di miele, 450 ml di succo di pompelmo.
 Lasciate intiepidire a fuoco lento il miele in una piccola casseruola e versatevi 4 cucchiai di succo
di pompelmo mescolando delicatamente.
 Incorporate al composto il succo rimanente, in un recipiente a parte.
 Conservate il composto in frigorifero per farlo raffreddare (almeno 12 ore).
RICETTA BASE GELATO (IDEM A.)
A. Preparato di base
500 ml di latte, 4 tuorli d’uovo, 1 cucchiaino (8 gr.) di farina di mais, 100 gr. di zucchero.
 Portate il latte ad ebollizione in una casseruola.
 Sbattete i tuorli d’uovo, lo zucchero e la farina in un recipiente, finché il composto risulti praticamente
bianco.
 Versate il latte caldo, continuando a mescolare.
 Mettete il composto in una casseruola e riscaldatelo senza portarlo ad ebollizione per farlo ispessire.
 Lasciatelo raffreddare e conservatelo in frigorifero (almeno 12 ore).
B. A questo preparato di base potete aggiungere:
- 3 banane ridotte in purea (350 gr. circa)
- 100 gr. di mandorle tostate
- 100 gr. di nocciole a pezzetti
- 120 gr. di fiocchi o pepite di cioccolato.
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