Tropical Fruit Ice
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Cantaloupe (flesh diced)
- ⅔ cup caster sugar
- ¼ cup Lime juice
- 2 ⅔ cups cold water
- thyme (to garnish)
How healthy are the main ingredients?
thymePreparation steps
1.
Combine the caster sugar with the water in a medium saucepan and bring to the boil over a medium-high heat. Reduce to a simmer for 5 minutes.
2.
Remove from the heat and leave to cool for 60 minutes to one side.
3.
Combine the melon flesh and lime juice in a food processor and pulse until you have a smooth melon puree; it will be quite wet.
4.
Press the puree through a sieve and collect the juice in a bowl underneath; you will need roughly 350ml of melon juice; if you don't have enough, top the juice up with cold water to make 350ml in total.
5.
Once the sugar syrup has cooled, add the melon juice and stir well. Pour the mixture into a shallow plastic tub and freeze.
6.
Every 30 minutes, stir and break up the ice that forms with a fork and return to the freezer between times.
7.
Do so for 3 hours until you have a slushy, granular texture.
8.
Spoon the granita into bowls when you are ready to serve and garnish with a few thyme sprigs.
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