Hugo Ice Cream with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 74 g | (296 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 86 g |
Ingredients
- Ingredients
- 150 grams Raspberries
- 1 handful mint
- 1 untreated lemon
- 375 milliliters elderflower syrup
- 750 milliliters semi-dry Sparkling wine
- 1 untreated Lime
Preparation steps
Pick the raspberries and put them on a plate to freeze in the freezer. Rinse the mint, shake dry, pluck leaves and place some aside for garnish. Put the remaining mint in the blender.
Rinse the lemon in hot water, dry and grate the peel finely. Squeeze out the juice and combine, along with the zest, to the mint. Pour in the syrup, 4 tablespoons of water and 50ml (approximately 1/4 cup) of sparkling wine and puree everything thoroughly.
Pour the mixture into an ice machine and freeze until creamy (about 30 minutes).
Rinse the lime in hot water, quarter it and then cut into small pieces. Combine with the mint and raspberries and pour everything into four glasses. Place the ice in balls on top and pour on the remaining champagne.
Serve immediately.
