D) Sorbets - Keimling Naturkost Champion 50900 Manual De Instrucciones

Champion
®
Recipes
Basic Recipe:
The only thing you need is fruit. Use any kind
of fruit, and try out all combinations. Clean the
fruit, and cut it into pieces that fit into the Cham-
pion. Freeze the fruit before running it through
the juicer, then homogenise the frozen fruit. If
a kind of fruit tastes very strong or bitter, add
honey or Demerara sugar to it.
Alternative Method:
Homogenise the fresh fruit first, and freeze it in
ice cube trays until the cubes are hard. Homo-
genise the frozen cubes and serve immedia-
tely. This way it is easier to tell if you need a
sweetener or not, and you can add it before
freezing.
Another tip:
If you cool the nylon parts for 30 minutes
in the refrigerator (not in the freezer!) before
homogenising, you will get thicker creamier
sorbet. If you have too much fruit to use imme-
diately, freeze it for sorbet that you can enjoy
another time.
Lemon Sorbet I
• 2 cups Demerara sugar (natural food
store/health food store)
• 3 3⁄4 cups hot water
• 2 1⁄4 cups lemon or lime juice
(see page 46)
• 1 slightly beaten egg white
Dissolve Demerara sugar in hot water. Add
remaining ingredients, and freeze mixture.
Cut into slices. Homogenise in the Cham-
pion. Serve immediately. Makes 6 cups.
Juicer – The Classic Juicer

- D) Sorbets

Kiwi Sorbet
• 8 ripe kiwi fruits
• 1 cup water
• 1⁄2 cup Demerara sugar
• 1 teaspoon lemon juice
Juice kiwis (see page 45). Put 1 tablespoon full
of pulp and seeds back into the juice to give
the sorbet a special fresh splash. Stir in water,
Demerara sugar, and lemon juice. Freeze, cut
into slices, and homogenise in the Champion.
Serve immediately.
Tropical Ice
• 2 cups Demerara sugar
• 3 cups boiling water
• 3 peeled oranges
• 2 1⁄4 cups lemon or lime juice
• 1 peeled banana
• 1 peeled and pitted Papaya
Dissolve sugar in hot water. Let it cool down.
Juice oranges and lemons then homogenise the
banana and papaya. Mix everything together
and freeze. Cut into slices and homogenise in the
Champion. Serve immediately.
Apple Sorbet
• 2 1⁄2 cups apple juice (see page 45)
• 2 tablespoons lecithin granules (if
desired)
• 1⁄2 cup water
• 3 tablespoons soymilk powder
• 1 teaspoon vanilla powder
• 3 teaspoons sugar
Mix everything well then freeze. Homogenise in
the Champion and serve immediately. Makes 1
litre.
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