Breville Juice Fountain Crush Instruction Booklet page 29

RECIPES
GRAPE ICE BLOCKS
INGREdIENTS
6 L cup (600g) red grapes, stem removed
METHOd
1. Add grapes to slow juicer.
2. Stir juice and cream together. Pour
into ice cube tray mold and freeze until
frozen.
BLUEBERRy ICE CREAM
Makes approximately 800ml
INGREdIENTS
3 ¾ cups (600g) fresh or frozen blueberries
1 tablespoon honey
¼ cup (60ml) condensed milk
½ cup (125ml) cream
¼ cup (60ml) milk
METHOd
1. Add grapes to slow juicer. If using frozen
blueberries, thaw first.
2. Stir juice, condensed, cream and milk
together.
3. Churn in an automatic ice cream maker
until frozen.
28
HONEydEW MELON MILK ICE
Makes approximately 1 quart
INGREdIENTS
¼ large (400g) honeydew melon, skin and seeds
removed, roughly chopped
¼ cup (60ml) condensed milk
¾ cup (185ml) cream
METHOd
1. Add honeydew to slow juicer.
2. Stir juice, condensed milk and cream
and together.
3. Churn in an automatic ice cream maker
until frozen.
PINEAPPLE ANd MINT SORBET
Makes approx 750ml
INGREdIENTS
1 cup (250ml) water
1 cup (200g) granulated sugar
1 medium (1.25kg) pineapple, skin removed,
roughly chopped
1 tablespoon finely shredded mint
METHOd
1. Place the water and sugar in a small
saucepan. Stir over a low heat until the
sugar dissolves. Bring to a boil and
cook for 2 minutes. Remove from heat.
Refrigerate until cold.
2. Add pineapple to slow juicer.
3. Combine the sugar syrup, 2 ½ cups
pineapple juice and shredded mint and
stir to combine.
4. Churn in an automatic ice cream maker
until frozen.