All of the Belizza™ products can be served in an almost unlimited number of ways. Click here to find some quick and easy recipes to try in your home or at your business:
Scoop Belizza™ Açaí Banana Sorbet into a bowl. Top with sliced bananas and Granola. Eat & Run!
Belizza™ Açaí Daiquiri
Add a healthy twist to a long time favorite cocktail…
1 Pint Belizza™ Açaí Sorbet
1/3 Cup Light Rum or Vodka
2 Tbs Lemon Juice (optional)
Place all ingredients into a blender and process until smooth.
Makes two (2) 10 oz. Daiquiris.
Belizza™ Açaí Tropical Parfait
A seriously nutritious treat…
1 Cup Belizza™ Açaí Mango Sorbet
4 Fresh Strawberries, sliced
1/2 Cup Blueberries
4 Tbs Yogurt (Plain or Vanilla)
2 Tbs Granola
Place 1/2 the blueberries & strawberries in a tall glass or parfait cup. Add 2 Tbs of the yogurt. Add 1/2 Cup Belizza™ Açaí Mango. Sprinkle 1 Tbs Granola. Add the remainder of the ingredients following the same process. Serve.
Belizza™ Pomegranate Sorbet with Almond Pizzelle Cookies* and White Chocolate Sauce
*Note: packaged pizzelle cookies can also be purchased at Italian and gourmet markets
Pizzelle Cookies:
3 Eggs
3/4 Cup plus 2 Tablespoons sugar
1/2 Cup unsalted butter, melted
1 teaspoon vanilla extract
1-1/2 teaspoons almond extract
1-3/4 Cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
2 Pints Belizza™ Pomegranate Sorbet
Garnishes:
Slivered almonds
White chocolate curls
Pomegranate seeds
To make the pizzelle cookies, whip eggs and sugar for 3 minutes then add the melted butter and extracts; stir to combine. Add the dry ingredients and stir to combine. Cook the pizzelle cookies in a pizzelle maker according to manufacturer’s directions. To assemble, place a scoop of Belizza™ pomegranate Sorbet on a pizzelle cookie, then top with another pizzelle cookie and a final scoop of Sorbet; garnish with slivered almonds, white chocolate curls, and pomegranate seeds. Serve with white chocolate sauce.
White Chocolate Sauce:
4 oz. white chocolate, chopped fine
2 oz. heavy cream
1/4 Cup sour cream
Bring heavy cream to a simmer and pour over the chocolate; whisk till combined.
White and Red Wine Poached Pears Filled With Vanilla Gelato and Belizza™ Pomegranate Açaí Sorbet, Topped With Shaved Chocolate and a Strawberry Merlot Wine Sauce
2 Cups white wine
2 Cups red wine, preferably Merlot
2 Cups water
1 Cup sugar
1 vanilla bean, split in half
2 Cinnamon sticks
2 firm pears
1/2 Cup sliced strawberries
4 scoops Gelato Classico Vanilla Gelato
4 Scoops Belizza™ Pomegranate Açaí Sorbet
Chocolate curls, for garnish
Peel both pears, slice each pear in half and scoop out the cores with a small ice cream scoop. Set aside. Divide the water, sugar, vanilla bean, and cinnamon sticks between two pans. Add the red wine to one pan and add the white wine to the other pan. Bring each pan of poaching liquid to a boil, then reduce the heat and simmer for five minutes. Place the two halved, cored, and peeled pears in each pan of simmering poaching liquid and poach the pear halves for 20 minutes. Remove the pears from the poaching liquid and set aside. Add the sliced strawberries to the red wine poaching liquid and boil the strawberries for 15 minutes or until the poaching liquid has reduced by half. Puree the strawberries with the poaching liquid to sauce consistency. To serve, place a white wine poached pear half on a plate and fill with a scoop of the Belizza™ Pomegranate Açaí Sorbet. Then place a red wine poached pear half on the plate with the white wine poached pear and fill with a scoop of the Gelato Classico Vanilla Gelato. Serve with the strawberry red wine sauce and chocolate curls.
