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Gradually add the warm simple syrup to the cocoa powder by
whisking constantly until smooth. Pour mixture over the combined
chopped chocolate. Let sit for 5 minutes; add the vanilla and stir
to combine. Cover and refrigerate 2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The sorbet will have a soft, creamy texture.
If a firmer consistency is desired, transfer the sorbet to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 210 (29% from fat) • carb. 38g • pro. 3g • fat 7g • sat. fat 4g
• chol. 0mg • sod. 70mg • calc. 8mg • fiber 3g
Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet, but any one of your
favorite herbs could be substituted.
Makes about 7 cups
3½ cups water
2²∕
³
cups granulated sugar
3 tablespoons lemon zest, divided
2 cups packed fresh basil
pinch salt
3½ cups fresh lemon juice
Prepare a lemon simple syrup with the water, sugar and
2 tablespoons of the lemon zest by adding all three to a
medium saucepan set over medium-low heat. Cook mixture
until the sugar is fully dissolved. Remove from heat.
Once the simple syrup is ready, add the basil and salt. Let the
mixture steep for 30 minutes. Stir in the lemon juice. Cover and
refrigerate 2 to 3 hours, or overnight.
Strain the chilled mixture through a fine mesh strainer. Turn
the Cuisinart
®
Ice Cream Maker on; pour the mixture into the
frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. When the sorbet is almost done, add the reserved
zest through the opening on top of the ice cream maker and
let churn until combined. The sorbet will have a soft, creamy
texture. If a firmer consistency is desired, transfer the sorbet to
an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 150 (0% from fat) • carb. 39g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 14mg • fiber 1g
Raspberry Mint Sorbet
Makes about 8 cups
3 cups water
2 cups granulated sugar
1 cup packed mint leaves
6 cups frozen raspberries, thawed
pinch table salt
Prepare a simple syrup with the water and sugar by adding
both to a medium saucepan set over medium-low heat. Cook
mixture until the sugar is fully dissolved.
Once the simple syrup is ready, add the mint leaves and salt.
Let the mixture steep for 15 to 20 minutes. If you desire a milder
mint flavor, remove and discard the mint leaves after steeping,