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FRESH LEMON SORBET
Bits of grated lemon zest add a burst of flavor to
this refreshing sorhet.
Jlakes:
Eight
l/~-cup servings
7
;
1-W
1
cups sugar
cup5
water
cups fresh lemon
juice
(
juice of about
6
lemons)
tablespoon yrated lemon zest*
Combine sugar and
wter
in a medium saucepan
and bring to a boil over medium-high heat. Reduce
heat to low and simmer until supar dissolves, ahout
3
-
4
minutes. Cool
completcl~-**.
\\hen
cool, add
lemon juice and zest;
xir
to combine. Pour into
freezer bowl, turn the machine OS and
n1i.x
until
mixture thickens. about 25
-
30
minutes. If desired.
transfer‘sorhet to an airtight container and place in
freezer until firm, about
1
hour\.
* Zest is the colored part of the citrus rind. Do
not use the white pith. For
best
results,
remow
zest from the lemon with a
I
qctahle
peeler.
** Place mismre in a corered conniner and store in
the refrigerator overnight. Or chill over an ice
1~1th
for
30
kinutes
if you
M
ish m make sorbet right
au
a!:
RASPBERRYSORBET
;\ cool and
fruig
dessert, this
whet
m&es
a simple, yet elegant frozen treat.
.\lake\:
Eight
1Lcup
servings
?
cups
suyar
,
;2
cups
water
ounce
ha?
froLcn
rayherries.
put-&A
and
\trainetl
(about
1
cup)
4
teaspoon5 lemon juice
Combine sugar and water in a medium saucepan
and bring to a boil over
medium-high
heat.
Reduce heat to low and simmer
unbl
supar dis-
solves, about 3 -
-I
minutes. Cool completely*.
\\hen
cool, add raspberries and lemon juice; stir
to combine. Pour into freezer
ho\\
I.
turn the
machine OS and let
mis
until mixture thickens,
about
?i
-
30
minures. If desired, transfer
whet
to an airtight container and place in freezer until
firm,
ahout
1
hours.
* Place mixture in 3 covered container and store in
the refrigentor overnight. Or chill
o\-er
an ice bath
for 30 minutes if you
M
ish to make sorhet right
d\vd!-
PINK GRAPEFRUIT SORBET
Xrt
but
sleet.
fresh grapefruit juice adds pizzazz
to this delicate sorhet.
.\IaLes: Eight
1Kcup
servings
2
cups
su!qr
2
cups water
1-l/2
cups fresh grapefruit juice
I
tablespoon
fineI!-
grated
~raprfruit
zest*
Combine supar and
wwr
in d medium saucepdn
and bring to a
hoi1
over
medium-hi&
heat. Reduce
heat to
low
and simmer until sugar
dissohes.
about
3
-
-I
minutes. Cool compkwIv**.
\Ilirn
cool.
add
yapefruit
juice and zest: stir to combine.
Pour into freezer bon
I.
turn the machine OS
and
kt
mis
until niixhlre
hxo~nes
slush!.
,Ihout
2.7
-
30
minutes. If desired.
tlansfcr
sorbet to an
airti$t
container
,ind
place in
tiw7er
until firm.
ahout
2
hours.
* Ze5t is the colored par’ of the citrus rind.
Do not
we
the
u
hitc pith. For best
resuk.
remove zcsf
u
ith 3 vegetdhle peeler.
** Place mixture in a covered
container and store in
the
refrigerator
overnishht.
Or chill
dver
an
ice bath
for
!O
kinutes if
vou
wish
to make sorbet ri?ht
wav.
LIME SHERBET
Cool and
refreshins,
lime sherbet has
heen
a
fa\
orne
for years!
.\Iakes: Eight
l/?-cup
serving
3
cups
whole
milk
1
cup frozen
limeade
concentrate.
thawed
3
7
tdtI~eSpOOIlS
S_Urdr
drop5
preen tood
colorinp, optional
Combine
in r
1’
t: f
1
9
ec
len
5
in d
ooc
processor or
blender. Pour into freezer howl turn the machine
OS and let mix until mixture thickens. about
2.7
-
30
minutes. If desired, transfer sherbet to
an
;lirtiqhr
container
and
place in tieezer until
firm. about
Z
hours.
9