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Per 4 ghiaccioli
1 melone
250 g di fragole
250 g di lamponi
sciroppo di zucchero
di canna (facoltativo)
Tagliare il melone in quattro pezzi, togliere i semi e
la buccia. Lavare delicatamente i frutti rossi e toglie-
re le foglie delle fragole.
Passare tutta la frutta nello Smoothiemix, aggiunge-
re un po’ di sciroppo di zucchero se trovate che la
preparazione è troppo acida.
Versare la preparazione negli stampi per ghiaccioli e
metterli in congelatore per 24 ore.
Potete anche aggiungere alcuni pezzetti di frutta.
Ghiaccioli alla fragola, lampone e melone
Preparazione: 10 min. • Congelazione: 24 ore
Per 4 vasi
1,5 kg di ribes
800 g di zucchero
20 g di addensante
per marmellata
succo di limone (facoltativo)
Lavare e sgranare il ribes. Passare la frutta nello
Smoothiemix e pesare il succo. In una ciotola, mesco-
lare l’addensante con 2 cucchiai di zucchero. Mettere
il succo in una pentola per marmellate e spolverare
sopra l’addensante mescolando delicatamente con un
cucchiaio di legno.
Portare e mantenere a ebollizione per 2 minuti senza
smettere di mescolare.
Aggiungere lo stesso peso di zucchero, portare a ebol-
lizione e cuocere a fuoco vivo per 2 minuti circa mes-
colando sempre.
Togliere la schiuma e versare subito la gelatina nei vasi
Astuzia: aggiungere una goccia di limone alla fine
della cottura per preservare il colore rosso della frutta.
Gelatina di ribes
Preparazione: 15 min. • Cottura: 15 min.
145
PRIMAVERA
146


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