Kalorik TKG ICE 1 Manual page 14

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Add the lemon juice to the sugar, mixing together as far as possible. Add the other ingredients,
mix the preparation well and pour into the container.
Whisky flavour
100g of sugar - 250ml of milk - 300ml of cream - 1 egg – 85ml of whisky - 1 pinch of grated
lemon rind
Beat the egg together with the sugar, add the lemon rind (for flavour), the milk, cream and
liqueur, mix the preparation well and pour into the container.
Lemon flavour
100g of sugar - 450ml of milk - 300ml of citron syrup
Mix the sugar with the milk, add the citron syrup, mix the preparation well and pour into the
container.
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream. We recommend
removing them from the refrigerating container at the moment of serving as they melt rapidly.
Champagne flavour
100g of sugar - bottle of champagne or brut
Dissolve the sugar in the champagne, and pour into the refrigerating container.
Brandy flavour
100g of sugar - 400ml of water - 3 lemons - 180ml of brandy
Add the juice of 3 lemons to the ingredients, mix well the preparation and pour into the
refrigerating container.
Strawberry flavour
150g of sugar - 400g of strawberries - 1 lemon - 2 tablespoons of pomegranate syrup
Dice the strawberries; pour on the lemon juice and the other ingredients. Mix the preparation
well and pour into the refrigerating container.
Peach flavour
150g of sugar - 400g peach pulp - 1 lemon
Dice the peach pulp; pour on the lemon juice and the sugar. Mix the preparation well and
pour into the refrigerating container.
Apricot flavour
150g of sugar - 400g apricot pulp - 1 lemon - 2 tablespoons of apricot brandy
Dice the apricot pulp; pour on the lemon juice and the sugar. Mix the preparation well and
pour into the refrigerating container.
Banana flavour
150g of sugar - 450g banana pulp - 350ml vodka - 1 lemon - one pinch of vanillin
Dice the bananas; pour on the lemon juice and the other ingredients. Mix the preparation well
and pour into the refrigerating container.
Melon flavour
150g of sugar - 400g melon pulp - 1 lemon - one beaker of brandy
Dice the melon pulp; pour on the lemon juice and the other ingredients. Mix well the
preparation and pour into the refrigerating container.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Sorbet recipes
14
Assembly page 14/64
TKG ICE 1 - 120829