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Other Sorbets
Substitute the following
quantities of ingredients for
the ingredients listed on the
previous page to make these
sorbets:
Flavor Fruit Plus Water
Plus
Simple
Syrup
Lemon
475 mL
(2 cups)
lemon
juice
none
300 mL
(1
1
⁄4
cups)
Mango
475 mL
(2 cups)
chopped
60 to 120 mL
(
1
⁄4 to
1
⁄2
cup)
300 mL
(1
1
⁄4
cups)
Kiwi
475 mL
(2 cups)
chopped
135 mL (
1
⁄2 cup
plus 1 tablespoon)
(15 mL) lime juice
300 mL
(1
1
⁄4
cups)
Pineapple
475 mL
(2 cups)
chopped
75 mL (
1
⁄4 cup
plus 1 tablespoon)
lime juice
300 mL
(1
1
⁄4
cups)
Blueberry
1.2 L
(5 cups)
90 mL (
1
⁄4 cup plus
2 tablespoons)
lime juice
300 mL
(1
1
⁄4
cups)
Minted Mango Sherbet
230 g (1 cup) sugar
700 mL (3 cups)
whole milk
60 mL (
1
⁄4 cup) cane
sugar syrup
3 ripe mangoes, peeled,
seeded, and chopped
(about 700 mL
[3 cups])
2 tablespoons fresh
lime or lemon juice
2 teaspoons finely
chopped fresh mint,
if desired
In medium saucepan, combine sugar, milk, and corn syrup.
Heat over medium heat, stirring often, until very hot but
not boiling. Remove from heat; set aside.
Place mangoes and lime juice in food processor work
bowl; use the multipurpose blade to process until
smooth. Add mango mixture and mint to milk mixture.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR Speed (Speed 1). Using a container with a spout,
pour mixture into freeze bowl. Continue on STIR
(Speed 1) for 7 to 12 minutes or until desired consistency.
Immediately transfer sherbet into serving dishes, or freeze
in an airtight container.
Yield: 14 servings (120 mL [
1
⁄2 cup] per serving).