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consistency is desired, transfer the sorbet to an airtight container and
place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g
CRANBERRY/CRANBERRY GINGER SORBET
Makes ten
1
⁄2-cup servings
3 cups fresh cranberries, washed and drained,
stems removed and discarded
1
1
⁄2 cups granulated sugar
1
1
⁄2 cups white grape juice
1 cup water
1 tablespoon chopped fresh ginger*
1
⁄4 teaspoon salt
2 tablespoons light corn syrup
Place cranberries, sugar, white grape juice, water, ginger and salt in a
3
3
⁄4 quart saucepan. Bring to a boil over high heat. Reduce heat to medi-
um low and simmer for 15 minutes, until berries have popped and sugar
has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking
liquid) and place in work bowl of food processor or in a blender. Add 1
cup cooking liquid. Cover and process until completely puréed and
smooth. Press through a fine mesh strainer to remove seeds and pulp;
discard seeds and pulp. Stir in remaining cooking liquid and corn syrup.
Cover and refrigerate until totally chilled – 6 hours or longer.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container and
place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange
or lime.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g
DARK CHOCOLATE CHERRY SORBET
Makes ten
1
⁄2-cup serving
1
1
⁄2 cups water
1
1
⁄2 cups granulated sugar
1
1
⁄2 cups unsweetened cocoa powder
1
⁄2 cup maraschino cherry juice
1 teaspoon pure vanilla extract
3
⁄4 cup halved maraschino cherries
Combine the water and sugar in a 3
3
⁄4 quart saucepan and place over
medium heat. Stir until the sugar dissolves. Whisk in the cocoa;
bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from heat and pour through a fine strainer into a bowl. Stir in
the maraschino cherry juice and vanilla. Cover and chill in the refrigerator
for 8 hours.
Stir the chilled mixture.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container and
place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 158 (8% from fat) • carb. 40g • pro. 2g • fat 2g
• sat. fat 1g • chol. 0mg • sod. 86mg • calc. 22mg • fiber 5g
For Dark Chocolate Sorbet: Increase water to 2 cups. Use
3
⁄4 cup
granulated sugar and
3
⁄4 cup packed brown sugar in place of 1
1
⁄2 cups
granulated sugar. Omit the maraschino cherries and juice. Add 2
teaspoons pure vanilla extract and 1 teaspoon ground cinnamon.
EARL GREY SORBET
Makes ten
1
⁄2-cup servings
4
1
⁄4 cups water
2 cups granulated sugar
12 Earl Grey tea bags
1
⁄3 cup fresh lemon juice
Combine water and sugar in a medium saucepan and bring to a boil.
Reduce heat to simmer and let cook until sugar is dissolved – do not
stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and