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ORANGENSORBET
200 g Zucker, 300 ml Wasser, 400 ml Orangensaft.
 Wasser und Zucker in einem Topf vermischen und aufkochen.
 Den Sirup auf Raumtemperatur abkühlen lassen.
 Den Orangensaft unterrühren und die Zubereitung zum Abkühlen in den Kühlschrank stellen
(mindestens 12 Stunden).
Varianten:
 Man kann auch Zitronen- oder Grapefruitsaft oder pürierte Kiwis verwenden (in diesem Fall einen
Esslöffel Zitronensaft hinzufügen).
GRAPEFRUITSORBET MIT HONIG
175 g Honig, 450 ml Grapefruitsaft.
 Den Honig bei schwacher Hitze in einem kleinen Topf erwärmen und 4 Löffel Saft unterrühren.
 Diese Zubereitung anschließend in einer anderen Schüssel mit dem restlichen Saft vermischen.
 Die Zubereitung zum Abkühlen in den Kühlschrank stellen (mindestens 12 Stunden).
EINFACHE EISKREM (A.)
A. Grundzubereitung
500 ml Milch, 4 Eigelb, 1 Teelöffel (8 g) Speisestärke, 100 g Zucker.
 Die Milch aufkochen lassen.
 Eigelb, Zucker und Speisestärke verquirlen, bis die Mischung fast weiß ist.
 Die heiße Milch unter ständigem Rühren dazugießen.
 In den Topf füllen und ohne Aufkochen erhitzen, bis die Mischung leicht eindickt.
 Abkühlen lassen und in den Kühlschrank stellen (mindestens 12 Stunden).
B. Man kann zu dieser Grundzubereitung folgendes hinzufügen:
- 3 pürierte Bananen (ca. 350 g)
- 100 g gemahlene Mandeln
- 100 g gehackte Nüsse
- 120 g Schokostreusel
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