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EARL GREY SORBET
Makes ten 1/2-cup (125 ml) servings
4-1/4 cups (1.1 L) water
2 cups (500 ml) granulated sugar
12 Earl Grey tea bags
1/3 cup (80 ml) 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
discard tea bags. Allow liquid to come to room temperature; stir in
lemon juice. Chill for 6 hours or longer.
Pour tea mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Attach paddle to lid. Place lid and motor arm
on unit. Set timer for 35-45 minutes for “soft” sorbet or 45-60 minutes
for “hard” sorbet and let mix until thickened. When sorbet is thickened,
serve as a soft “Italian” ice, or place in a resealable container and freeze
for 2 hours or longer. If frozen longer than 2 hours, allow to sit at room
temperature for 10 minutes before serving.
Earl Grey Sorbet is very good as a summer treat with fresh berries or
sliced fresh peaches.
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g
APRICOT SHERBET
Makes ten 1/2-cup (125 ml) servings
2/3 cup (160 ml) granulated sugar
2/3 cup (160 ml) water
2 cans [15-16 oz. (454 g) each] apricot halves in heavy syrup
2 tablespoons (30 ml) fresh lemon juice
1-1/4 cups (300 ml) fat free half-&-half
1 teaspoon (5 ml) pure vanilla extract (may use half vanilla and
half almond extract)
Combine the sugar and water in a Cuisinart
®
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.
[You will have about 3/4 cup (180 ml) simple syrup.]
Drain apricots, reserving 2/3 cup (160 ml) of the heavy syrup [you will
have about 2 cups (500 ml) poached apricot halves]. Place apricots and
the reserved heavy syrup in the blender or food processor and process
until completely smooth and puréed. Stir in the lemon juice, chilled
simple syrup, half-&-half, and vanilla extract.
Pour the apricot mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid and
place lid and motor arm on unit. Set timer for 35-45 minutes for “soft”
sherbet or 45-60 minutes for “hard” sherbet and let mix until thickened.
If desired, transfer the frozen sherbet to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving (made with fat free half-&-half):
Calories 142 (3% from fat) • carb. 34g • pro. 1g • fat 1g
• sat. fat 0g • chol. 2mg • sod. 53mg • calc. 37mg • fiber 1g
VERY BERRY SHERBET
Makes ten 1/2-cup (125 ml) servings
1 12-ounce (340 g) bag frozen mixed berries, puréed and strained
to remove seeds, or fresh berries in season
1/2 cup (125 ml) granulated sugar
3 tablespoons (45 ml) fresh lemon juice
2 1/4 cups (550 ml) fat-free half & half or whole milk
Place berries, sugar and lemon juice in a medium bowl. Stir to combine.
Allow to macerate for 2 hours or longer. Berries will release natural
juices. Place berry mixture in blender or food processor (may need to
do this in two batches). Process until completely puréed. Strain through
a fine mesh sieve, pressing out seeds. Discard seeds. Stir in half-&-half.
Pour the mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor
arm on unit. Set timer for 35-45 minutes for “soft” sherbet or 45-60 min-
utes for “hard” sherbet and let mix until thickened. If desired, transfer the
frozen sherbet to an airtight container and place in freezer until firm, about
2 hours, to “ripen”. Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g
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