KITCHENAID KPFD200 - Manual (Page 37)

35
F
EA
TURES
AND
O
PERA
TION
1 ⁄
4
cup hot water
1 ⁄
4
cup light corn syrup
1 1 ⁄
2
pounds strawberries, hulled
and stemmed
1 1 ⁄
4
cups sugar
2 tablespoons fresh lemon juice
1 ⁄
8
teaspoon salt
1 1 ⁄
4
cups ice water, divided
1 ⁄
3
cup coarsely chopped
fresh basil*
* Some basil will remain in the
dessert maker after sorbet is
dispensed, but the basil flavor
is dispersed in the sorbet.
In small bowl, combine hot water and corn syrup; cool. In food processor, position
multipurpose blade in work bowl. Add strawberries, sugar, lemon juice, salt, and syrup
mixture; process until sugar dissolves and strawberries are pureed, adding as much ice
water as needed to puree mixture.
In large bowl, combine strawberry puree, remaining ice water, and basil. 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: 12 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 120 cal, 0 g pro, 30 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 35 mg sod.
STRAWBERRY BASIL SORBET