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ChloeMo
Fennel sorbet with mint and citrus
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Directions
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Heat the sugar in 100 ml water until it is completely dissolved and leave to syrup in about 2 minutes. Allow to cool.
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Keep the fennel gap separate. Press the fennel and fresh mint through the juicer. Mix this vegetable juice with the syrup and orange and lime juice.
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Let this mixture freeze in a lockable container, preferably made of metal or glass. Stir every 30 minutes with a fork until after about 3 hours everything is frozen. Or, if necessary, turn the mixture in an ice cream machine into sorbet ice cream.
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Serve the fennel sorbet in a glass with a wafer and some fennel green.
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Nutrition
195Calories
Sodium0% DV0g
Fat3% DV2g
Protein6% DV3g
Carbs13% DV38g
Fiber20% DV5g
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