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Tomato Granita
Makes approximately 2.5 cups
INGREDIENTS
2 pounds grape tomatoes (pureed)*
1/4 cup sugar
2 tablespoons horseradish
2 teaspoons kosher salt
2 tablespoons lemon juice
1 jalapeño pepper, minced
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3 Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4 Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5 Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
* You can puree the tomatoes with a blender, immersion blender,
or juicer.
Courtesy Marian Getz, Wolfgang Puck Chef
Sugar Free
Cantaloupe Sherbet
Makes approximately 1 quart
INGREDIENTS
2 very ripe cantaloupes (peeled, seeded and pureéd)
2 teaspoons lemon juice
Speck of kosher salt (less than 1/8 tsp)
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3 Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4 Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5 Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 23