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solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick;
allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you pre-
fer a more pronounced cinnamon flavor); remove cinnamon stick and dis-
card. Cool syrup completely.
Place cherries in a food processor fitted with the metal blade. Pulse to chop,
then process until completely puréed, 2 to 3 minutes. Add cooled syrup.
Refrigerate mixture if not chilling immediately.
Nutritional information per serving:
Calories 202 (1% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 13mg • fiber 2g
FROZEN TOLSTOY
Based on a “martini” type cocktail, this refreshing drink combines citrus and
mint. Omit the vodka for a refreshing sorbet.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.
1/2 cup sugar
1/2 cup water
Zest of 1 lemon
Zest of 1 lime
1-3/4 cups chilled white or golden grapefruit juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
mint leaves, finely chopped
2/3 cup chilled vodka
Thin lime or lime slices and fresh mint leaves for garnish
Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil
over medium heat. Cook without stirring until the sugar is completely dis-
solved, about 2 to 3 minutes. Remove from heat and add the lemon and lime
zests; allow zest to remain in hot syrup for 5 minutes (longer if you prefer a
more pronounced citrus flavor); strain and discard zest. Cool syrup com-
pletely.
Combine the cooled syrup with the juices and mint leaves.Turn machine
ON. Pour the juice mixture into the freezer bowl and mix until thickened,
about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to
serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf.
Nutritional information per serving:
Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fiber 0g
RASPBERR-RITAS
Raspberries and lime are paired in a new spin on a tried and true favorite.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.
12 ounces chilled fresh or frozen, partially thawed raspberries
1 cup liquid margarita mix
1-1/2 ounces chilled triple sec
4 ounces chilled tequila
Thin lime slices for garnish
Combine raspberries and liquid margarita mix in a blender or food processor
fitted with the metal blade. Process until smooth.Turn machine ON. Pour the
juice mixture into the freezer bowl and mix until thickened, about 20 minutes.
Add chilled triple sec and tequila during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to
serve. Garnish with a thin slice of lime.
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