Sorbet au pamplemousse de Floride<\/span>

1. Dans un fait-tout sur feu moyen à vif, versez le zeste de pamplemousse de Floride, le sucre et l’eau et les faire porter jusqu’à ébullition. <\/p><\/div><\/div><\/div>

2. Retirez le fait-tout du feu et laissez refroidir pendant 5 minutes. <\/p><\/div><\/div><\/div>

3. Ajoutez-y le jus de pamplemousse et le jus d’orange en remuant. <\/p><\/div><\/div><\/div>

4. Filtrez le mélange à travers un tamis fin et réservez dans un saladier pour qu’il refroidisse. <\/p><\/div><\/div><\/div>

5. Couvrez et placez la base du sorbet au frigo jusqu’à ce qu’elle soit bien fraîche, pendant au moins 4 heures. <\/p><\/div><\/div><\/div>

6. Transvasez le sorbet dans un récipient fermement scellé et placez au congélateur jusqu’à ce qu’il soit prêt à servir. <\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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