Fruit ice cream
2 servings
15 minutes
Fruit ice cream is a refreshing dessert from the rich traditions of Turkish cuisine. This recipe combines the tenderness of bananas, the freshness of apples, and the citrus tang of oranges and lemons, creating a harmony of flavors. The addition of sorghum syrup gives the ice cream natural sweetness, while lemon zest adds a light spiciness. Thanks to the technology of pre-freezing fruits and subsequent grinding, the ice cream achieves an airy texture without needing dairy products. It is perfect for hot summer days when you want to enjoy a light and natural treat. Serving with mint and almonds adds sophistication to the dish, while berries or other fruits make a wonderful complement. This dessert is easy to prepare and surprises with its rich flavor and natural sweetness.
1
Peel the bananas, break them into large pieces in a container, and drizzle lemon juice on them to prevent browning.
- Bananas: 2 pieces
- Lemon juice: 1 tablespoon
2
Peel the orange (remove as much of the pith as possible), peel and core the apple - cut the fruits into large pieces and place them in the container with the bananas.
- Oranges: 0.5 piece
- Apple: 0.5 piece
3
Grate or simply cut a piece of lemon peel.
- Lemon zest: 30 g
4
Cover the fruits with a lid and freeze them (for example, overnight).
5
Before taking out the frozen fruits, we prepare the syrup: mix Sorghum syrup with lemon juice.
- Sorghum syrup: 2 tablespoons
- Lemon juice: 1 tablespoon
6
Take out the frozen fruits and blend them.
7
We mix the syrup with the fruits and grind it again.
8
We send it to the freezer for a couple of hours.
9
When patience runs out, we take out the container with the mass, turn on the mixer or blender for mashed potatoes, and whip for about 3 minutes.
10
Decorate the ready ice cream with mint, nuts (especially almonds), and fruits.