Hotpoint Ariston SJ 15 EU Mode D'emploi page 26

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SORBET RECIPE BOOK
TROPICAL SORBET
Ingredient for 300 g of sorbet: 110 g of pineapple, 2 bananas, 4 tablespoon of yoghurt.
Peel the pineapple and the bananas, cut them into small pieces and put it into the freezer. When the fruit
is frozen, add the yoghurt and blend them together. Put the ingredients in the juicing bowl slowly. Stir and
serve immediately.
BLUEBERRIES CREAM
Ingredient for 300 g of sorbet: 125 g of blueberries, 1 banana, 15 leaf of mint, 100 g of strawberries, 4
tablespoon of yoghurt.
Wash the strawberries and the blueberries and peel the banana. Cut the fruit into small pieces and put it
into the freezer. When the fruit is frozen, add the yoghurt and the mint leaves and blend them together. Put
the ingredients in the juicing bowl slowly. Stir and serve immediately.
MANGO DREAM
Ingredient for 300 g of sorbet: 200 g of mango, 1 bananas, 4 tablespoon of milk cream.
Peel the mango and the bananas, cut them into small pieces and put it into the freezer. When the fruit is
frozen, add the milk cream and blend them together. Put the ingredients in the juicing bowl slowly. Stir and
serve immediately.
APPLE DELIGHT
Ingredient for 300 g of sorbet: 200 g of apple, 1 bananas, 1/2 teaspoon of cinnamon, 4 tablespoon of milk
cream.
Remove the seeds and peel the apple and the bananas, cut them into small pieces and put it into the freezer.
When the fruit is frozen, add the milk cream and the cinnamon and blend them together. Put the ingredients
in the juicing bowl slowly. Stir and serve immediately.
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