Sunbeam SNOWY GL5400 - Manual (Page 11)

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Mixed Berry Sorbet Makes approx. 750ml
Cooking & Prep time:
20 minutes + chilling time
500g frozen mixed berries, thawed
1½ tablespoons lime juice
1 quantity sugar syrup
1. Place thawed berries and their juices in
a food processor and puree until smooth.
Push berries through a sieve to remove the
seeds. Chill.
2. Combine the sugar syrup, berries and lime
juice and stir to combine.
3. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
4. Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
Watermelon Sorbet Makes approx. 1 litre
You will need 1.2kg watermelon for this
recipe
Cooking & Prep time:
10 minutes + chilling time
1 quantity sugar syrup
2 cups (500ml) freshly juiced watermelon
2 tablespoons lemon juice
1. Combine the sugar syrup, watermelon and
lemon juice and stir to combine.
2. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
3. Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
Fresh Pineapple and
Mint Sorbet
Makes approx. 750ml
You will need approximately 1 pineapple for
this recipe
Cooking & Prep time:
10 minutes + chilling time
1 quantity sugar syrup
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1. Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
2. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
3. Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
Recipes continued
Gelato variations
Chocolate Nougat Gelato makes approx. 1 litre
Cooking & Prep time:
35 minutes + chilling time
1 quantity gelato custard base
80g Toblerone chocolate, chopped
50g chopped Toblerone chocolate, extra
1. Follow steps 1-7 for gelato custard base.
Heating the 80g chocolate with the cream
and milk.
2. Add finely chopped chocolate to the gelato
mixture through the pouring hole when
churning.
Passionfruit Gelato makes approx. 1 litre
You will need approximately 4 passionfruit
for this recipe
Cooking & Prep time:
30 minutes + chilling time
1 quantity gelato custard base
½ cup passionfruit pulp
1. Follow steps 1-7 for gelato custard base.
2. Stir through passionfruit before churning.
Pistachio Gelato makes approx. 1 litre
Cooking & Prep time:
40 minutes + chilling time
1 quantity gelato custard base
¹/³ cup (50g) roasted and chopped pistachios
1. Follow steps 1-7 for gelato custard base.
2. Add chopped pistachios to the gelato
mixture through the pouring hole when
churning.
SORBET
A delicious dairy and fat free dessert which
is a perfect way to finish off a meal or enjoy
as a treat on a hot day! Sorbets have a sugar
syrup base.
When making sorbets in Snowy it is essential
that the freezer canister is as cold as
possible. In most cases the paddle will not
reverse when making sorbets. To gauge if
your sorbet is ready, wait until the mixture
comes close to the top of the paddle or looks
quite frozen. This time will vary depending on
temperature of ingredients, freezer canister
and abient temperature.
Sugar Syrup makes approx. 1 cup
Cooking & Prep time:
10 minutes + chilling time
1 cup (250ml) water
½ cup (110g) caster sugar
1. Place the water and sugar in a small
saucepan.
2. Stir over a low heat until the sugar
dissolves. Bring to the boil and cook
for 2 minutes. Remove from heat and
allow to cool at room temperature before
refrigerating for a 2-3 hours or until cold.
Recipes continued