<\/p>\n\n\n\n
1.Dans une casserole à feu moyen-vif, portez à ébullition le zeste de pamplemousse de Floride, le sucre et l’eau, en remuant de temps en temps jusqu’à ce que le sucre se dissolve.
2.Retirez la casserole du feu et laissez refroidir pendant 5 minutes.
3.Incorporez le jus de pamplemousse de Floride et le jus d’orange de Floride.
4.Filtrez le mélange à travers un tamis à mailles fines dans un bol et laissez-le refroidir.
5.Couvrez et réfrigérez la base du sorbet jusqu’à ce qu’elle soit complètement refroidie, au moins 4 heures.
6.Transférez le sorbet réfrigéré dans un récipient fermé hermétiquement et congelez-le jusqu’au moment de servir.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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