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SORBETE DE NARANJA
300 g de azúcar, 300 ml de agua y 400 ml de jugo de naranja
 Mezcle el agua y el azúcar en una cacerola y lleve a ebullición.
 Deje enfriar el jarabe a temperatura ambiente.
 Vierta el jugo de naranja revolviendo y coloque la preparación en el refrigerador para que se enfríe
(mínimo 12 horas).
Variantes:
 Se puede utilizar jugo de limón o de toronja o kiwis en puré (en este caso, añada una cucharada de
jugo de limón).
SORBETE DE TORONJA Y MIEL
175 g de miel y 450 ml de jugo de toronja.
 Tibie a fuego lento la miel en una cacerola pequeña vierta en la misma 4 cucharadas de jugo
revolviendo al mismo tiempo.
 Luego mezcle esta preparación con el jugo restante en un tazón aparte.
 Coloque la preparación en el refrigerador para que se enfríe (mínimo 12 horas).
RECETA BÁSICA PARA HELADOS (ÍDEM QUE PARA A)
A. Preparación de base
500 ml de leche, 4 yemas de huevo, 1 cucharadita (8 g) de harina de maíz y 100 g de azúcar .
 Lleve la leche a ebullición en una cacerola.
 Bata las yemas de huevos, el azúcar y la harina en un tazón hasta que la mezcla sea prácticamente
blanca.
 Vierta la leche caliente sin dejar de remover.
 Ponga en la cacerola y caliente hasta que e espese ligeramente sin llevar a ebullición.
 Deje enfriar y ponga en el refrigerador (mínimo 12 horas).
B. A esta preparación de base se puede añadir:
- 3 plátanos reducidos a puré (aproximadamente 350 g)
- 100 g de almendras tostadas
- 100 g de avellanas picadas
- 120 g de granillo o pepitas de chocolate.
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