Frozen fruit cocktails can be served in place of sorbet and ice cream and enjoy its refreshing tropical flavor on a hot summer day. Unlike other similar frozen desserts, this cocktail is prepared incredibly simply: canned and fresh fruits are cut into pieces, mixed, laid out in plastic cups and frozen. You can experiment with flavors and add other fruits. Serve slightly thawed so that it is convenient to eat fruit with a spoon.
Calories 138, total fat 0 g. saturated fats 0 g. squirrels 2 g. carbohydrates 35 g. cellulose 3 g. cholesterol 0 mg., sodium 7 mg., sugar 26 g.
Time: 10 minutes.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. frozen peaches, thaw and cut into large pieces
- 2 cans of canned tangerines, drain the liquid
- 2 cans of canned pineapple slices, drain the liquid
- 1 can of canned fruit shake, drain the liquid
- 6 medium strong bananas, cut into pieces
- 1 small can of frozen pineapple-orange juice concentrate, thaw
- 1/3 Art. lemon juice
- Mix peaches, oranges, pineapple, smoothie, bananas, juice concentrate, and lemon juice in a bowl.
- Arrange in small disposable plastic cups and cover with plastic wrap or foil. Freeze until hard. Remove from the freezer 45 minutes to 1 hour before serving.