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Gelato all’anguria e lime

Dolce e succosa, l’anguria può fare molto di più che rinfrescarti in una calda giornata estiva. Questo frutto versatile ti aiuterà a ottenere una dose di vitamine, antiossidanti e fibre. Sapere tutto ciò dovrebbe incoraggiarti a preparare il nostro gelato all’anguria e lime non solo per te stesso ma per tutta la famiglia.

L’anguria è abbondante in America e viene spesso servita a fine pasto o durante il giorno come spuntino rinfrescante. Penso che il nostro gelato sarebbe il benvenuto come uno dei precedenti!

L’unica differenza tra uno sorbetto e uno sherbert è che quest’ultimo ha un po ‘di latte. In questo caso, il latte condensato zuccherato aggiunge dolcezza e un tocco di cremosità. Confesso di amare il latte condensato e di scoprire che in questa ricetta potrebbero essere necessarie 14 once, potrebbero mancare un cucchiaio o due. L’aggiunta di lime aiuta a dare acidità acuta e sapore complementare alla dolcezza.

Gelato all’anguria e lime – 1,5 litri

  • 1,5 kg di anguria seminata, a cubetti
  • 1 x 400 grammi di latte condensato zuccherato
  • 180 ml di succo di lime fresco,
  • Scorza di 1 lime
  • 1/4 cucchiaino di sale marino fine

  1. Metti l’anguria su una grande teglia da forno cerchiata. Congelare fino al congelamento – circa 4 ore (o durante la notte).
  2. Frullare l’anguria congelata, il latte condensato, il succo di lime, la scorza di lime e il sale fino a che liscio. Lavorare in lotti se necessario.
  3. Trasferire la miscela in un grande contenitore sigillabile.
  4. Coprire e congelare fino all’arresto – fino a 4 ore.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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