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SORBET & ICES
RASPBERRY SORBET
2/3 cup (150 ml) water 1 quart (1 L) raspberries, fresh or frozen
1/2 cup (125 ml) sugar 2 Tbsp. (30 ml) orange juice
2 tsp. (10 ml) grated lemon peel 2 Tbsp. (30 ml) lemon juice
Combine water, sugar and lemon peel in small saucepan. Bring to a boil on medium heat, stirring
constantly. Remove from heat and allow to cool. Place raspberries, orange juice and lemon juice
into Osterizer
®
Blender container. Cover and process at a MEDIUM speed until smooth. If desired,
pour both mixtures into Cream Canister through a fine strainer or cheesecloth to remove lemon peel
and berry seeds. Stir well. Freeze as directed.
YIELD: 1 QUART (1 L)
BLACKBERRY SORBET
2/3 cup (150 ml) water 1 quart (1 L) blackberries, fresh or frozen
1/2 cup (125 ml) sugar 2 Tbsp. (30 ml) orange juice
2 tsp. (10 ml) grated lemon peel 2 Tbsp. (30 ml) lemon juice
Combine sugar, water and lemon peel in small saucepan. Bring to a boil on medium heat,
stirring constantly. Remove from heat and allow to cool. Place blackberries, orange juice and
lemon juice into Osterizer
®
Blender container. Cover and process at a MEDIUM speed until smooth.
If desired, pour both mixtures into Cream Canister through a fine strainer or cheesecloth to remove
lemon peel and berry seeds. Stir well. Freeze as directed.
CRANBERRY SORBET
3 cups (750 ml) low calorie cranberry juice cocktail
3/4 -1 cup (200-250 ml) sugar (Optional)
Combine cranberry juice cocktail and sugar in cream canister. Stir until sugar is dissolved.
Freeze as directed.
YIELD: 1-1/4 QUARTS (1.25 L)
STRAWBERRY ICE
2 cups (500 ml) cold water 1 Tbsp. (15 ml) lemon juice
2 cups (500 ml) strawberries, fresh or frozen 1 cup (250 ml) cold water
1 cup (250 ml) sugar
Combine 2 cups (500 ml) water, strawberries, sugar and lemon juice in
Osterizer
®
Blender container.
Cover and process at a HIGH speed until smooth. Pour into Cream Canister.
Stir in remaining 1 cup (250 ml) water. Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)