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USING FROOJIE™ EXTRACTOR - Desserts and Fruit Sauces
MANGO GELATO
Serves 4 to 6
400g fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
Process mango pieces using Froojie™ Extractor.
Add sugar, cream and lemon juice to processed
mango and mix well.
Pour into an ice cream maker and use as directed
by manufacturer or pour into a freezer proof
container. Cover with a lid. Alternatively, place
into freezer until mixture begins to freeze around
edges.
Remove from freezer and whisk mixture with a
fork to break up ice crystals.
Cover with lid and return to freezer until frozen
TIP: AN ICE-CREAM MAKER WILL PRODUCE A
CREAMIER, SMOOTHER GELATO.
TROPICAL ICE POPS
Makes approximately 12 ice pops
1 punnet strawberries, hulled
¼ rockmelon, seeded and chopped
2 bananas, peeled
½ small pineapple, peeled and cored
4 passionfruit
Process strawberries using Froojie™ Extractor and
pour into ice block containers.
Process rockmelon using Froojie™ extractor and
pour into ice block containers over strawberry
mixture.
Repeat this process with remaining fruit (banana,
pineapple and passionfruit) can be processed
together.
Insert ice-cream sticks into ice blocks and freeze
until firm, at least 6 hours.
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PINEAPPLE, PASSIONFRUIT SHERBET
Serves 6
1 medium pineapple, peeled
8 passionfruit, pulp removed
½ cup sugar syrup (see recipe below)
Cut peeled pineapple into quarters. Remove core
and discard.
Cut pineapple into chunks.
Process pineapple and passionfruit pulp through
juicer using Froojie™ Extractor.
Stir sugar syrup into pineapple mixture.
Pour into an ice-cream maker and use as directed
by manufacturer or alternatively, pour into a
freezer proof container. Cover with a lid. Place
into freezer until mixture begins to freeze around
edges.
Remove from freezer and whisk mixture with a
fork to break up ice crystals.
Cover with lid and return to freezer until frozen.
SUGAR SYRUP
Makes approximately 3 cups
3 cups white sugar
2 cups water
Place sugar and water into a heavy base saucepan
and cook stirring over a very low heat until sugar
has dissolved
Increase to a medium low heat and boil mixture for
5 minutes.
Remove from heat and allow to cool completely.
Store in an airtight container in a cool place.
STRAWBERRY COULI
Makes approximately
2
⁄3 cup
1 punnet strawberries, hulled
2 tablespoons icing sugar
Process strawberries using Froojie™ Extractor.
Add icing sugar, to processed strawberries and
mix well.
Serve spooned over ice cream, meringue or
chocolate cake.
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