How to make fruit ice at home?

Fruit ice is loved by both adults and children, and its popularity does not disappear even in the winter season. In addition to the alleged struggle with thirst, dessert, made from natural ingredients, can saturate the body with vitamins, improve skin condition, and even beneficial effect on pressure. Of course, today this dessert is easy to find in any store, but it is quite easy to prepare at home.

Fruit ice, sold in supermarkets, often does not have a healthy composition. Manufacturers add flavors, flavor enhancers and, of course, colorants, which only increase the caloric content of the product, and reduce its usefulness. Therefore, the most correct decision would be to make the sweetness independently of natural ingredients: fruits and berries, and, if desired, vegetables.

Home-made fruit ice will perfectly cope with the main task - cooling the body, but in addition it will bring significant benefits. A hundred grams of product will have approximately seventy to one hundred and ten calories.

Even a beginner in cooking can make ice cream at home, so often this dessert is sold with the children. For cooking, it is allowed to purchase frozen fruits and berries, although fresh ones, of course, will be healthier, as well as natural juice. In addition, molds of the required shapes and sizes will be required. You can purchase special containers in the store, use ice freezing sections, or limit yourself to regular disposable cups or yogurt packages.

Showing imagination, even with such simplest tools one can make multi-colored multi-tiered ice-cream.

In the case when the refrigerator has several ingredients, you can implement a recipe called "Heavenly delight." For cooking you will need:

• 500 grams of strawberries;
• a pair of bananas;
• five sprigs of mint;
• 25 grams of powdered sugar;
• fifty milliliters of orange juice.

If the ingredients are frozen, they will have to be defrosted, washed and dried. Mint is washed and released from the twigs, and then, together with strawberries and powdered sugar, beaten with a blender. The resulting mass is molded in molds so that half of the available volume remains free.

Peeled bananas are also mashed with orange juice. As soon as the strawberry layer hardens in the refrigerator, a banana can be placed on top of it. After the fruit ice is again cleaned in the refrigerator. You can use it when both layers reach the desired state, that is, completely hardened.

Any natural juice also becomes the optimal base for fruit ice. For this, the liquid, ideally with pulp, is poured into molds and put into the freezer. It will take from twenty-five to forty minutes, and the ice cream will be ready. In principle, in this case the purchased juice will be suitable, but the taste of ice will then be less saturated, and the color will be almost transparent.

There are recipes in which the juice is successfully combined with dairy products. One of them will require:

• 500 milliliters of orange juice;
• 130 milliliters of yogurt;
• 125 grams of powdered sugar;
• 250 grams of berries, for example, gooseberries;
• juice of any other fruit.

In this case, the varying component will lie at the base of the ice cream - liquid will fill a third of the form, and send everything to the freezer for half an hour. At this time, you can do the second layer - whip yogurt and orange juice, pour them over the first, and wait another thirty minutes. The third layer will be berry puree with powdered sugar. When it is placed in general form, you will need to wait another half hour, and then serve the finished ice on the table.

Used to make fruit ice and sugar syrup. The list of ingredients for such ice cream includes:

• 500 grams of fresh berries, such as cherries;
• 100 milliliters of drinking water;
• 120 grams of granulated sugar.

The sweetener with the liquid is placed on a medium heat, brought to a boil, and cooked until the crystals are completely dissolved. At this time, the cherry is processed in a food processor. Cool slightly, the sugar syrup is mixed with the berry mass, and decomposed into molds.

The use of gelatin and fruit puree will create a "sunny", soft mashed potatoes. To create a treat, you will need:

• a glass of apricot or peach puree;
• 420 milliliters of drinking water;
• 250 grams of granulated sugar;
• seven grams of gelatin;
• lemon juice.

According to the instructions, the substance is dissolved in water and left alone until swelling. The rest of the water combines with sugar and is placed on low heat. When the liquid boils, it will need to add gelatin.

Once the substance is dissolved, you can remove everything from the stove. The slightly cooled syrup is mixed with fruit puree and citrus juice. The resulting mass is ground through a sieve, distributed into the cells and put into the freezer.

Such an unusual ingredient for desserts, like starch, is used to make fruit ice with a taste of kiwi. Two hundred grams of fruit are supplemented:

• 120 grams of granulated sugar;
• 200 milliliters of drinking water;
• a teaspoon of lemon juice;
• a teaspoon of potato starch;
• a pinch of citric acid.

Kiwis are washed and peeled, then cut into suitable pieces and mashed. Sugar along with 150 milliliters of water on the stove are transformed into syrup. As soon as it boils, citric acid is added to the pot.

The residue of pure liquid is used to dilute the starch, which must then be poured into a container of sugar syrup. All together cooked for three minutes, then cooled. In the last stage, the sugar substance is mixed with kiwi puree using a whisk or a mixer. Putting the fruit ice in cups, you will need to put it in the freezer.

Pear ice is prepared from:

• 550 grams of ripe fruit;
• 180 grams of sugar;
• 200 milliliters of pure water;
• 10 grams of vanilla;
• 55 milliliters of lemon juice.

Washed pears are freed from all inedible parts, and then mashed in a blender. At this time, a mixture of sugar, vanillin and water is brought to a boil in a separate saucepan. Pears are added to the hot sweet syrup and the ingredients are cooled together. If the fruit pieces are too hard, then they will have to boil for a short time. Then the syrup with soft pears is supplemented with lemon juice and mixed thoroughly. The resulting mass is decomposed into molds and put into the freezer.

Very tasty ice cream will turn out from a water-melon and chocolate. In addition to 500 grams of sweet berries, you need 100 grams of solid chocolate without a filling and half a lime. Watermelon pulp is crushed and mixed with lime juice. Chocolate is rubbed on the chips, and also interferes with the resulting substance. Everything is poured into cups and frozen.

Pineapple lovers will be pleased to learn that the fruit ice will be able to cook both from fresh and canned fruit. In the first case, 500 grams of fruit is required, and in the second, 400 grams. In addition, 575 milliliters of water, 80 milliliters of lemon juice, and 380 grams of sugar are useful. Sugar syrup is prepared by the usual method, after which it is added lemon juice. Pineapples are ground in a blender and mixed with the other ingredients.The ice is molded and removed to freeze.

Raspberry-strawberry ice cream is considered incredibly tasty. To prepare it you need to take:

• a kilo of fresh or even canned strawberries;
• kilogram of raspberry;
• about a glass of sugar;
• half a liter of water;
• a couple of spoons of starch.

In the usual way, sugar syrup is brewed, then it is mixed with washed berries. Ingredients need to boil together for about ten minutes on low heat, then process with a blender. The resulting puree is mixed with starch diluted in cold water. The finished mass is frozen in tins with wooden sticks.

Such a strange berry, like blackberry, is very organically combined with watermelon, so the combination of these ingredients is also recommended to choose for making fruit ice. In addition to 300 grams of berries, you must take:

• kilogram of watermelon pulp;
• a couple of tablespoons of lime juice;
• salt;
• powdered sugar.

In each mold laid out three blackberries, and the rest are processed in a puree. The same treatment is necessary and watermelon, after which all the remaining ingredients are combined into a single mass. Upon completion, the ice, as usual, is laid out in molds.

A bit complicated, but very tasty is a combination of layers of melon and blueberry. Blueberry layer is prepared from:

• glasses of berries;
• 200 grams of juice;
• two spoons of plain yogurt;
• 50 grams of granulated sugar;
• a pinch of salt.

The second layer will require:

• 300 grams of melon pulp;
• 20 milliliters of lemon juice;
• a few spoons of powdered sugar.

The first thing blueberries with juice and sugar is put on the fire, brought to a boil, and cooked for about a couple of minutes. After cooling, it should be whipped together with salt and yogurt, and used to form the bottom layer. Melon is poured together with lemon juice and powder, and immediately laid out over blueberries. Such a delicacy should freeze for about twelve hours.

Finally, you can make colorless ice with fruit fragments. A glass of boiling water combined with four tablespoons of granulated sugar, brought to a boil, and aged on the fire for about five minutes. At this time, the fruit is washed and, if necessary, cut into small pieces, which are laid out in molds. Fruits are poured with hot syrup, cooled, and removed in the freezer for two or three hours.

Ordinary fruit ice can be turned into a real work of art, if you pass it through a shaker. After processing, it will be crushed into thin chips, and thus will acquire the original structure. This dessert is served with syrups topped with suitable tastes, as well as sprinkled with chopped nuts or mint. In addition, you can accompany the ice with condensed milk, halva, jam or jam.

It is possible to freeze fruit ice not only in large molds, but also in miniature sections, usually lying in the refrigerator. The result should be cubes, which are then recommended to add to cocktails or regular drinking water. By the way, if the ice cream was frozen without a wooden stick, then it will be served in a beautiful glass glass, with a dessert spoon, and slightly melted. In addition, you can freeze the fruit immediately in elegant glass vessels, and then serve them together with cutlery.

Sticking a stick in an ice cream is necessary when the ice slightly freezes, after which the treat returns to the freezer. By the way, you can speed up the freezing process, if you pour the ingredients into small containers, and put the very low temperature in the fridge. In this case, the process of cold processing will take from twenty to thirty minutes.

You still need to pour ice in such a way that about half a centimeter is left free from the top of the glass. This space is necessary so that the increased substance does not “overflow”.It is worth mentioning that for the holiday you can freeze the ice in well-sterilized children's molds for games.

It is easy to remove the ice cream from the mold if you first place it in warm water for a couple of seconds. In the event that raw fruits and berries are used for cooking, squeezing the juice from them or transforming them into mashed potatoes is necessary just before making the ice cream. Add the zest to the fruit ice is obtained if you put inside the whole fruits or their slices, as well as form several layers.

In addition, one of the layers can be iced tea or coffee. Some cooks use granola or oatmeal as a top layer.

For information on how to make "Fruit Ice" ice cream, see the following video.