Cuisinart ICE-50BCC Series - Manual (Page 12)

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Supreme ™ Commercial Quality Ice Cream Maker. Set timer for 35-45 min-
utes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix until
thickened. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours, to “ripen”. Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carb. 52g • pro .19g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 0mg
Variations:
Fresh Lime Sorbet: Substitute 1-1/2 cups (375 ml) freshly squeezed lime
juice for the lemon juice and 1 tablespoon (15 ml) finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1/2 tablespoon (7 ml) each of finely chopped lemon and lime zest.
*When zesting a lemon or lime, use a vegetable peeler to remove the
coloured part of the citrus rind.
FRESH PINK GRAPEFRUIT SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/2 cups (375 ml) sugar
1-1/2
cups (375 ml) water
1 tablespoon (15 ml) finely chopped/grated grapefruit zest
2 cups (500 ml) freshly squeezed pink grapefruit juice
1/2 cup (125 ml) Orgeat syrup
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes. Cool completely.
When cool, add the zest, juice and orgeat syrup; stir to combine. Pour
the grapefruit mixture into mixing bowl of Cuisinart
® Supreme ™
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for
“soft” sorbetor 45-60 minutes for “hard” sorbet and let mix until
thickened. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours, to “ripen”. Remove from
freezer 10 minutes before serving.
*Orgeat Syrup is used for cocktails such as MaiTais or Scorpions and
can be found with the drink mixes in most well-stocked grocery stores.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 5mg • fiber 0g
CRANBERRY/CRANBERRY GINGER SORBET
Makes ten 1/2-cup (125 ml) servings
3 cups (750 ml) fresh cranberries, washed and drained,
stems removed and discarded
1-1/2 cups (375 ml) granulated sugar
1-1/2 cups (375 ml) white grape juice
1 cup (250 ml) water
1 tablespoon (15 ml) chopped fresh ginger*
1/4 teaspoon (1 ml) salt
2 tablespoons (30 ml) light corn syrup
Place cranberries, sugar, white grape juice, water, ginger and salt in a
3-3/4 quart (3.6 L) saucepan. Bring to a boil over high heat. Reduce heat
to medium low and simmer for 15 minutes, until berries have popped and
sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve
cooking liquid) and place in work bowl of food processor or in a blender.
Add 1 cup (250 ml) cooking liquid. Cover and process until completely
puréed and smooth. Press through a fine mesh strainer to remove seeds
and pulp; discard seeds and pulp. Stir in remaining cooking liquid and
corn syrup. Cover and refrigerate until totally chilled – 6 hours or longer.
Pour cranberry mixture into mixing bowl of Cuisinart ® Supreme ™
Commercial Quality Ice Cream Maker. Place mixing paddle on lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet
or 45-60 minutes for “hard” sorbet. If desired, transfer the sorbet to an
airtight container and place in freezer until firm, about 2 hours, to “ripen.”
Remove from freezer 10 minutes before serving.
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange
or lime.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g
BLUEBERRY SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/3 cups (330 ml) granulated sugar
2/3 cup (160 ml) water
2-1/2 pounds (1.15 kg) fresh or frozen blueberries (wild if possible)
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) light corn syrup
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to a
boil over high heat. Reduce heat to medium and cook, undisturbed, until
sugar is dissolved. Allow to cool completely. Thaw blueberries if frozen.
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