Tropical Fruit Iced Sherbert
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 448 mg | (11 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¾ cup sugar
- 1 cup Raspberry juice
- 71 ozs ripe Watermelon
- ½ cup Raspberries
- ½ lemon (juice)
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Paper towel, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 hohe Bowl, 1 Citrus juicer, 1 Bowl, 1 Whisk, 1 Pot mit Deckel, 1 Fork zum Pellen, 1 große Non-stick pan, 1 Slotted spatula, 1 kleine Ladle
Preparation steps
1.
Put the sugar and juice in a pan and heat gently for about 4 minutes until the sugar has dissolved. Remove from the heat and leave to cool.
2.
Cut the watermelon into slices, reserving 4 slices for decoration and remove the flesh from the skin, removing any seeds.
3.
Put the flesh into a food processor with the raspberries and process briefly. Tip into a sieve and with the back of a spoon push the flesh through the sieve. Discard the pips and grainy bits in the sieve.
4.
Tip into a bowl and stir in the cooled sugar syrup and lemon juice.
5.
Pour the mixture into a freezerproof container and freeze for 2 hours. Remove from the freezer and, using a fork, scrape the frozen mixture around the sides into the centre and refreeze for a further 3 hours. Rake a fork across the surface to break up the crystals.
6.
Spoon into serving glasses and place a slice of watermelon in each.
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