Minted grapefruit sorbet, Tomato and basil sorbet, Cantaloupe sherbet – Cuisipro 83-7450 Donvier Ice Cream Maker User Manual

Page 5: Lemon sherbet

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SORBET – This refreshing, water-based

frozen dessert contains no milk or cream.

Minted Grapefruit Sorbet

Grated peel of grapefruit

1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml

1 1/2 cups water . . . . . . . . . . . . . . . . .375 ml

2 cups grapefruit juice

(about 3 grapefruits)

. . . . . . . . . . . . . . . . .

500 ml

1 1/2 tsp chopped fresh mint . . . . . . . . .7 ml

In a small saucepan, simmer peel with sugar

and water 10 minutes. Cool. Strain through a

fine nylon strainer. Set peel aside. In a medi-

um bowl, mix strained sugar syrup, juice and

mint. Chill mixture thoroughly. Freeze until

almost firm. Add peel. Freeze until firm.

Makes about 1Qt/.9L.

Tomato And Basil Sorbet

6 ripe tomatoes, peeled and seeded

13 juice of 1 large lemon

1/3 cup sugar syrup * . . . . . . . . . . . . . .75 ml

3 chives, finely chopped

6-8 basil leaves, finely chopped

1/4 cup tomato juice . . . . . . . . . . . . . .175 ml

Salt and pepper to taste

Dash of Tabasco, if desired

In a food processor or blender, process

tomato flesh, lemon juice, sugar syrup,

chives and basil leaves until smooth. Add

tomato juice, salt, pepper and Tabasco, if

used, to tomato puree.

In a medium saucepan, combine 2 1/2 cups

(625 ml) sugar and 2 cups (500ml) water.

Simmer 10 minutes. Cool before using. Store

in refrigerator. Makes about 1Qt/.9L.

8

*

SHERBET – Dairy-based sherbet is generally

lower in fat and sweeter than ice cream.

Cantaloupe Sherbet

1/2 tsp. vanilla . . . . . . . . . . . . . . . . . . . . .2 ml

2 cups cantaloupe . . . . . . . . . . . . . . . .500 ml

2 tsp. lemon juice . . . . . . . . . . . . . . . . .10 ml

1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml

4 tbsp. honey . . . . . . . . . . . . . . . . . . . . .50 ml

1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml

1 cup light cream . . . . . . . . . . . . . . . .250 ml

Puree cantaloupe with lemon juice. Beat

sugar and honey with milk and cream. Add

vanilla. Add pureed cantaloupe to milk

mixture and beat long enough to blend

honey and sugar. Chill thoroughly. Makes

about 1Qt/.9L.

Lemon Sherbet

2 cups fresh lemon juice

(8 lemons)

. .

500 ml

2 cups sugar . . . . . . . . . . . . . . . . . . . .500 ml

Grated zest of 3 lemons

1 cup whipping cream . . . . . . . . . . . .250 ml

1/2 cup water . . . . . . . . . . . . . . . . . . . .125 ml

Process all ingredients in a blender or food

processor fitted with a steel blade. Makes

about 1Qt/.9L.

9

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