Fruit ice

1. Citric acid added to taste. For cranberry or lemon ice acid is not required.

2. As you can see from the options, fruit ice can be prepared with stabilizers (gelatin, starch) or without them. In the latter case, the ice is somewhat more stringent.

Fruit ice is prepared as follows:

Sugar to dissolve in water, heat to boiling and with continuous stirring prepared to enter the stabilizer.

Gelatine, pre-soaked for 30 min in cold water (6 g gelatin 3 tablespoons water), starch diluted in cold water (20 g starch 80-100 g of water).

Water for the preparation of a stabilizer taken from under the recipe number.

Sugar syrup together with the stabilizer boil for 2-3 min. When the stabilizer is completely dissolved, to enter the juice or puree, mix well and filter through cheesecloth. Cool, introduce dissolved in a little water, citric acid, stir again, pour into the mold and place in freezer home refrigerator. Instead of molds for ice, you can use small molds for tartlets.

In 1-2 hours fruit ice ready.

During prolonged storage in freezer ice may excessively harden, so cook it well before eating it should not be.

Pressing the fruits and berries to make juice or puree is recommended immediately before making the ice. Fruits and berries should be previously well washed. You can also use ready-made juices and purees.

Delicious ice obtained from strawberries, raspberries, cherries, apricots, lemons, mandarins, oranges, cranberries, currants, cranberries, etc.

Attractive appearance is a Popsicle made of two layers of different colors, such as strawberry and apricot. First poured into a mold one layer, then another.

Ice tea and coffee

If fruit juice or puree in the recipe for fruit ice to replace strong tea infusion or strong black coffee is obtained, respectively, ice tea or coffee. In such ice is recommended to add lemon juice to taste.

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