Plain & Fancy Fruit Pops- Ice Cream Recipe
Ingredients:
1 c of juice (fruit)
1 c of fruit (canned, fresh, or frozen)
10 pcs of popsicle sticks (or molds)
For the Fruit & Cream Pops:
1 c of juice (fruit)
1 c of cream (light)
or
1 c of half and half
1 tsp of honey (honey)
1/2 tsp of vanilla extract
10 pcs of popsicle sticks (or molds)
Instructions:
Combine juice and fruit inside the blender; blend thoroughly. Pour onto cups or molds; place inside the freezer. Once almost frozen, insert the sticks. Continue on freezing till firm.
(Fruit & Cream Pops)
Combine cream and fruit; mix thoroughly. Add vanilla and honey; whip thoroughly till blended well. Freeze inside an ice cube tray or a container for forty mins.
Once almost frozen, spoon onto cups/molds and insert the sticks. Continue on freezing till firm.
>> Plain & Fancy Fruit Pops- Ice Cream Recipe
Pink Grapefruit Honey Sorbet Recipe
Ingredients:
16 c of grapefruit juice (ruby red or pink)
2 Tbsps of honey (pure)
1/2 c of liqueur (Triple sec)
8 pcs of mint sprigs (fresh)
Instructions:
Using an (ice cream) maker, combine liqueur, juice, and honey; chill. Follow the directions of the machine and process till frozen and thick. Scoop the sherbet onto chilled (stem) glasses then garnish mint sprig.
Variation:
Combine liqueur, juice, and honey; pour onto a 9×13 inch pan. Place inside the freezer till frozen thoroughly. Shave iced mixture and place on chilled (stem) glasses. Serve at once and garnish mint sprig.
>> Pink Grapefruit Honey Sorbet Recipe
Mandarin Fruit Sundae Recipe
Ingredients:
1/2 pineapple (fresh); slice to 1/8 inch thickness
1 small sweet ripe mango; remove peel and seed
1 papaya (whole); remove peel and seeds, slice to 1/8 inch thickness
2 oranges (navel); remove peel and pith, section
3 Tbsps rum (coconut scented)
3 tsp of sugar (refined)
1 pint sorbet (lemon)
1/4 c coconut (shredded meat)
sweeteners to taste
Instructions:
Mix fruits using a bowl, add rum, sugar then toss and blend well. Let it stand for about fifteen minutes to absorb marinade.
Divide to four portions, top with sorbet, garnish using the shredded coconut meat (toasted) and serve.
>> Mandarin Fruit Sundae Recipe
Kiwi Fruit Gelato Recipe
Ingredients:
1 c of water
4 pcs of pared kiwi fruit
1/2 c of sugar (refined)
1/2 c of syrup (light corn will do)
5 Tbsps of lemon juice
1/4 tsp of lemon rind
Instructions:
Mix in a saucepan water, syrup and the sugar then over low heat, cook while constantly stirring for about two minutes. Add pureed kiwi, the lemon (juice), rind and mix well.
Freeze in a metal container mixture for about an hour. When mixture becomes firm (but not frozen), transfer to a mixing bowl then beat (with a mixer) until fluffy and light.
Freeze mix for two hours (or more) and scoop to serve.
>> Kiwi Fruit Gelato Recipe
Poached Grapefruit With Grapefruit Granita Recipe
Ingredients:
3 c of juice (freshly squeezed pink grapefruit)
1 c of sugar (refined)
3 c of water
3 pcs of whole grapefruit (pink); peeled, pithed, and sectioned
2 Tbsps of liqueur (Campari)
1/4 c of mint leaves (fresh); chopped
Instructions:
Combine water, juice, and sugar inside a stockpot; let it boil, while stirring constantly. Turn off heat and add the grapefruit; let it stand, about 5 mins.
Remove the grapefruit then cover. Place inside the refrigerator. Add the liqueur; pour onto a (metal) bowl and place above a large bowl, w/ iced water.
Cover it using plastic wrap and freeze for half an hour. Scrape the iced particles on the side and stir.
Place inside the freezer and repeat to scrape and stir every half hour till mixture has frozen and texture is grainy, about 2-2.5 hrs. Serve with mint and grapefruit.
>> Poached Grapefruit With Grapefruit Granita Recipe
Pink Grapefruit Ice Cream Recipe
Ingredients:
2 pcs of grapefruit (pink, large); peeled and pithed
1 packet of gelatin (unflavored)
1 c of water
1/2 c of artificial sweetener (Equal)
2 pcs of egg whites; beaten stiffly
Instructions:
Remove grapefruit segments then squeeze the juice from grapefruit membrane onto a small bowl. Place grapefruit in a processor together with the juice, getting about two cups of puree.
Mix the gelatin on half cup of water; heat till the gelatin has dissolved completely. Add the artificial sweetener, pureed grapefruit, and other half of water; stir thoroughly.
Pour onto a (shallow) container and freeze till slightly frozen. Gently beat and add whites of egg; beat thoroughly. Freeze till firm.
Before serving, thaw the frozen mixture for an hour then beat again. Freeze for 15 mins or till the mixture has reached desired texture.
>> Pink Grapefruit Ice Cream Recipe
Kiwifruit Sorbet Recipe
Ingredients:
1 c of water
4 pcs of pared kiwi fruit
1/2 c of sugar (refined)
1/2 c of syrup (light corn will do)
5 Tbsps of lemon juice
1/4 tsp of lemon rind
Instructions:
Mix in a saucepan water, syrup and the sugar then over low heat, cook while constantly stirring for about two minutes. Add pureed kiwi, the lemon (juice), rind and mix well.
Freeze in a metal container mixture for about an hour. When mixture becomes firm (but not frozen), transfer to a mixing bowl then beat (with a mixer) until fluffy and light.
Freeze mix for two hours (or more) and scoop to serve.
>> Kiwifruit Sorbet Recipe