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EISURU@Home

Sorbet recipes for home.

With these recipes you can make EISURU gelato at home. For every fruit: the riper, the better.

What you need

  • Scale (accurate to 5 g)
  • Immersion blender
  • Kettle
  • Ice cream machine
  • Bowl (at least 1 litre)
  • Knife for the fruit

Method

  1. Mix one bag of EISURU@HOME with boiling water in a bowl, very well, with the immersion blender.
  2. Let it cool to room temperature.
  3. Add the fruit and blend until smooth.
  4. Pour into the ice cream machine and churn until it has the texture you like.

  • Persimmon

    Makes 420 g of gelato

    • 130 g persimmon, peeled and seeded
    • 190 g hot water
    • 100 g EISURU@HOME

    Tip ♡ A very ripe persimmon is almost like jelly, perfect for gelato.

  • Pink Lady apple

    Makes 445 g of gelato

    • 160 g Pink Lady apples, cored
    • 185 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Don’t peel, but purée very finely. Pink Lady has lots of flavour without being too sweet. Browning is natural and harmless if you work quickly.

  • Red strawberries

    Makes 385 g of gelato

    • 130 g strawberries, fresh and hulled or frozen (unsweetened)
    • 155 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Hull fresh strawberries first.

  • Pink lemon

    Makes 505 g of gelato

    • 140 g freshly squeezed lemon juice
    • 265 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Don’t squeeze too hard: the white pith is bitter. A few drops of pomegranate, beetroot or blackcurrant juice make it pink.

  • Juicy Juicy Mango

    Makes 460 g of gelato

    • 150 g mango purée
    • 210 g hot water
    • 100 g EISURU@HOME

    Tip ♡ The purée should have 16–18 g sugar per 100 g (check the label).

  • Raspberry mint

    Makes 385 g of gelato

    • 130 g raspberries, fresh or frozen (unsweetened)
    • 5–10 g mint
    • 155 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Steep the mint in the boiling water for 10 minutes, take it out, then mix in the EISURU@HOME. Use mint, not peppermint, which is far too strong.

  • Honeydew melon

    Makes 400 g of gelato

    • 190 g honeydew melon flesh
    • 110 g hot water
    • 100 g EISURU@HOME

    Tip ♡ The flesh in the middle, around the seeds, has the most flavour.

  • Kaiser pear

    Makes 455 g of gelato

    • 150 g Kaiser pears, cored
    • 205 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Kaiser pears have lots of flavour and aren’t too sweet. Browning is natural and harmless if you work quickly.

  • Nectarine

    Makes 380 g of gelato

    • 95 g nectarines, pitted
    • 185 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Pit but don’t peel, and purée very finely. Browning is natural and doesn’t change the taste if you work quickly.

  • Paraguayo peach

    Makes 405 g of gelato

    • 120 g Paraguayo peaches, pitted
    • 185 g hot water
    • 100 g EISURU@HOME

    Tip ♡ Pit but don’t peel, and purée very finely. Browning is natural and doesn’t change the taste if you work quickly.