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PortuguêsPortuguês
SORVETE DE LARANJA
200 g de açúcar, 300ml de água, 400 ml de sumo de laranja.
 Misture a água e o açúcar numa caçarola e leve a ferver.
 Deixe o xarope arrefecer à temperatura ambiente.
 Verta o sumo de laranja continuando a mexer e coloque a preparação no frigorífico para que
arrefeça (mínimo 12 horas).
Variantes:
 Pode-se utilizar o sumo de limão ou de toranja ou kiwis em puré (neste caso, acrescente uma colher
de sopa de sumo de limão).
SORVETE DE TORANJA E MEL
175 g de mel, 450 ml de sumo de toranja.
 Em lume brando, deixe amornar o mel numa pequena caçarola e verta 4 colheres de sumo de
toranja continuando sempre a mexer.
 Misture em seguida esta preparação com o restante sumo num recipiente à parte.
 Coloque a preparação no frigorífico para que arrefeça (mínimo12 horas).
GELADO SIMPLES (IDEM A.)
A. Preparação de base
500 ml de leite,4 gemas de ovo, 1 colher de café (8 g) de farinha de milho, 100 g de açúcar.
 Leve o leite a ferver numa caçarola.
 Bata as gemas de ovo, o açúcar e a farinha num recipiente até que a mistura fique praticamente
branca.
 Verta o leite quente sem deixar de bater.
 Deite na caçarola e aqueça até engrossar ligeiramente sem levantar fervura.
 Deixe arrefecer e coloque no frigorífico (mínimo 12 horas).
B. Pode-se acrescentar a esta preparação de base:
- 3 bananas reduzidas em puré (cerca de 350 g)
- 100 g de amêndoas grelhadas
- 100 g de pedacinhos de avelã
- 120 g de aletria ou pedacinhos de chocolate.
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