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Pour 4 esquimaux
1 melon
250 g de fraises
250 g de framboises
sirop de sucre de canne
(facultatif)
Coupez le melon en quatre, retirez les pépins et
la peau. Lavez délicatement les fruits rouges et
équeutez les fraises. Passez tous les fruits au
Smoothie
mix, ajoutez un peu de sirop de sucre de
canne si vous trouvez le mélange trop acide.
Versez le mélange dans des moules à bâtonnets
glacés et placez-les 24 h au congélateur. Vous
pouvez ajouter quelques petits morceaux de fruits.
Esquimaux fraise, framboise, melon
Préparation : 10 min • Congélation : 24 h
Pour 4 pots
1,5 kg de groseilles
800 g de sucre
20 g de gélifiant à confiture
jus de citron (facultatif)
Lavez et égrappez les groseilles. Passez les fruits au
Smoothie
mix et pesez le jus. Dans un bol, mélangez
le gélifiant avec 2 cuillères à soupe de sucre.
Placez le jus dans une bassine à confiture et
saupoudrez le gélifiant en remuant délicatement
avec une cuillère en bois. Portez et maintenez à
ébullition pendant 2 minutes sans cesser de remuer.
Ajoutez le même poids de sucre, ramenez à
ébullition et cuisez à feu vif pendant 2 minutes en
mélangeant constamment.
Ecumez et versez aussitôt la gelée dans des pots.
Astuce : ajoutez une goutte de citron en fin de
cuisson, il préservera la couleur des fruits rouges.
Gelée de groseilles
Préparation : 15 min • Cuisson : 15 min
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