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APPELSIN-SORBET
200 g sukker, 300 ml vand, 400 ml appelsinsaft.
 Rør vand og sukker sammen i en kasserolle og bring det i kog.
 Lad siruppen afkøle ved stuetemperatur.
 Tilsæt appelsinsaften under omrøring og stil tilberedningen til afkøling i køleskabet (minimum 12
timer).
Varianter :
 Man kan anvende citronsaft eller grapefrugtsaft eller kiwi-puré (i tilfælde heraf tilsættes 1 spsk
citronsaft).
SORBET MED GRAPEFRUGT OG HONNING
175 g honning, 450 ml grapefrugtsaft.
 Varm honningen ganske let i en lille kasserolle ved svag varme og tilsæt 4 skefulde saft under
omrøring.
 Rør herefter denne blanding sammen med den resterende frugtsaft i en skål for sig.
 Stil tilberedningen i køleskabet til afkøling (minimum 12 timer).
GRUNDOPSKRIFT PÅ IS (SOM A.)
A. Grund-blanding
500 ml mælk, 4 æggeblommer, 1 tsk (8 g) majsmel,100 g sukker.
 Kom mælken i kog i en kasserolle.
 Pisk æggeblomme, sukker og majsmel sammen i en skål, indtil blandingen er næsten hvid.
 Tilsæt den varme mælk under stadig omrøring.
 Hæld blandingen i kasserollen og varm den op, indtil blandingen bliver næsten fast, uden at den
kommer til at koge.
 Lad blandingen afkøle og stil den i køleskabet (minimum 12 timer).
B. Følgende kan tilsættes grund-blandingen :
- 3 bananer mixet til puré (ca. 350 g)
- 100 g ristede mandler
- 100 g hakkede nødder
- 120 g chocolade-stykker.
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