KITCHENAID KPFD200 - Manual (Page 35)

33
F
EA
TURES
AND
O
PERA
TION
5 cups (about 2 lbs.) diced
cantaloupe or
honeydew melon
1 1 ⁄
4
cups sugar
1 tablespoon lime or
lemon juice
1 teaspoon grated lime or
lemon peel
1 ⁄
8
teaspoon salt
2 ⁄
3
cup ice water
1 ⁄
2
cup cold limeade, lemonade
or water
In food processor, position multipurpose blade in work bowl. Add all ingredients; process
until sugar dissolves and melon is pureed, about 45 seconds.
Pour sorbet mixture into dessert maker; turn on Mix and Freeze Switches. Freeze 25 to 35
minutes. When desired consistency is reached, serve immediately or dispense into chilled
container, cover, and freeze.
Yield: 14 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 100 cal, 1 g pro, 24 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 25 mg sod.
MELON SORBET