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Blackberry Sorbet
Ingredients:
2 cups fresh blackberries
1
⁄2
cup orange juice
1
⁄2
cup water
2 egg whites
2
⁄3
cup sugar
Method:
1. On medium heat, in a saucepan, combine blackber-
ries, water and sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in egg whites.
7. Follow standard instructions on pg. 3.
For those who are concerned about eggs, egg substi-
tutes can be added to a mix without cooking. You may
also eliminate the eggs. If any recipes in this book are to
be used by diabetics or persons with other afflictions,
please consult your doctor before using.
Cappuccino Ice Milk
Ingredients:
1
⁄3
cup + 2 tbsp. sugar
2 tbsp. water
1
⁄4
cup instant espresso powder
1
⁄4
tsp. ground cinnamon or nutmeg
3 cups whole milk
Method:
1. In medium saucepan, combine sugar and water.
2. Cook without stirring, over medium heat, until sugar
turns a deep caramel color.
3. In another bowl, stir espresso powder and cinna-
mon.
4. Add milk and stir to dissolve espresso.
5. Whisk in remaining milk.
6. Pour milk mixture into cooked sugar mixture.
7. Whisk mixture over low heat until fully dissolved.
8. Allow mixture to stand and cool, then refrigerate
overnight.
9. Follow standard instructions on pg. 3.
5540 Instructions 5/6/09 10:32 AM Page 8