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SORBETS & SHERBETS
FRESH LEMON SORBET
Makes ten
1
⁄2-cup servings
2 cups sugar
2 cups water
1
1
⁄2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3–5 minutes. Cool completely. This is
called simple syrup, and may be made ahead in larger quantities to have
on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready
to use.
When cool, add the lemon juice and zest; stir to combine.
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 204 (0% from fat) • carb. 52g • pro. 19g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 2mg
Variations:
Fresh Lime Sorbet: Substitute 1
1
⁄2 cups freshly squeezed lime juice
for the lemon juice and 1 tablespoon finely chopped lime zest for the
lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1
⁄2 tablespoon each of finely chopped lemon and lime zest.
*When zesting a lemon or lime, use a vegetable peeler to remove the
colored part of the citrus rind.
BLUEBERRY SORBET
Makes ten
1
⁄2-cup servings
1
1
⁄3 cups granulated sugar
2
⁄3 cup water
2
1
⁄2 pounds fresh or frozen blueberries (wild if possible)
3 tablespoons fresh lime juice
2 tablespoons light corn syrup
Place sugar and water in a 1
1
⁄2-quart saucepan and bring to a boil over
high heat. Reduce heat to medium and cook, undisturbed, until sugar is
dissolved. Allow to cool completely. Thaw blueberries if frozen.
Place blueberries and lime juice in a blender or food processor fitted
with the metal blade. Purée until smooth – this may require two batches,
depending upon the size of the blender or processor. Press through a
fine mesh sieve to remove seeds; discard seeds. Combine the strained
blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate
2 hours or longer for best results. Remove from freezer 10 minutes
before serving.
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 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g
MANGO TANGO SORBET
Makes ten
1
⁄2-cup servings
2 cups mango cubes (
1
⁄2 inch) – fresh or frozen, thawed
1 cup granulated sugar
1
⁄4 cup fresh lemon juice
zest of 1 tangerine or orange
2
1
⁄4 cups unsweetened tangerine juice
Place mango cubes, sugar, lemon juice and tangerine zest in a medium
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a
blender or food processor and blend/process until completely puréed
and smooth. Stir in tangerine juice. Refrigerate for 1 hour 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
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