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GLACONS A L’ORANGE ET
FRUIT DE LA PASSION
Pour 6 personnes
Ingrédients
4 grosses oranges, coupées en deux
80 ml (1/3 de tasse) de pulpe de fruit
de la passion frais (correspond à envi-
ron 4 fruits de la passion)
2 cs de nectar d’agave
Préparation
1. Pressez le jus des oranges et avec le
presse-agrume et versez-le dans un
récipient. Vous avez besoin de 580 ml
(2 1/3 de tasse) de jus de fruit.
2. Ajoutez et mélangez le nectar d’agave
jusqu’à ce qu’il se soit dissout et est
bien mélangé.
3. Placez dans des bacs à glaçons, env.
6 x 120 ml. Répartissez également la
pulpe de fruit de la passion sur les
bacs à glaçons. Placez le tout au con-
gélateur pendant env. 5 heures jus-
qu’à ce que ce soit congelé.
Remarque
Si vous préparez cette recette pour
des enfants de bas âge, passez la
pulpe de fruit de la passion à travers
un tamis pour éliminer les pépins.
SMOOTHIE VERT AU
CITRON VERT
Pour 1 litre
Ingrédients
2 citrons verts
50 g (2 tasses) de jeunes épinards
1 banane congelée, coupée en gros
morceaux
250 ml (1 tasse) de lait
250 ml (1 tasse) d’eau de noix de coco
refroidie
1 cs de nectar d’agave
5 glaçons
Préparation
1. Prélevez le zeste du citron vert et met-
tez-le dans un récipient. Coupez les ci-
trons verts en deux et pressez le jus
avec le presse-agrume. Mettez le zeste
et le jus dans un mixeur.
2. Ajoutez les autres ingrédients et fer-
mez le couvercle. Mixez à vitesse ma-
ximum pendant 1 minute jusqu’à ce
que le tout soit en purée et tendre.
Servez sans attendre.
40


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