- Heat the water, glucose and inverted sugar, beating lightly, until it reaches a temperature of 40 ºC.
- Mix the prosorbet, milk powder and sugar, mix well and stir the 2 mixtures together and blend until it reaches 85 ºC.
- When this mixture is cold, add the juice of the lychees and lemons.
- Keep it refrigerated for 8 hours.
- Churn in the ice cream machine.
- 35 g of lemon juice is needed for 1 litre of sherbet.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 0.04 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.3 mg
Calcium 4.72 mg
Iron 0.09 mg
Zinc 0.02 mg
Vitamin A 0.72 ug
Vitamin C 18.57 g
Folic acid 0.13 ug
Salt (Sodium) 4.85 mg
Sugars 16.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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