10
discard tea bags. Allow liquid to come to room temperature; stir in
lemon juice. Chill for 6 hours or longer.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container
and place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Earl Grey Sorbet is very good as a summer treat with fresh berries or
sliced fresh peaches.
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g
ORANGE CREAMSICLE SHERBET
Makes ten
1
⁄
2
-cup servings
1
1
⁄
2
cups frozen orange juice concentrate, thawed
3
tablespoons granulated sugar
3
cups fat-free half-and-half or reduced-fat milk
2
teaspoons vanilla extract
Combine orange juice concentrate, sugar and 1 cup half-and-half in a
blender and blend until smooth. Stir in remaining half-and-half and vanilla.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sherbet will have a soft texture. If a firmer
consistency is desired, transfer the sherbet to an airtight container
and place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g
VERY BERRY SHERBET
Makes ten
1
⁄
2
-cup servings
1
12-ounce bag frozen mixed berries, puréed and strained to
remove seeds, or fresh berries in season
1
⁄
2
cup granulated sugar
3
tablespoons fresh lemon juice
2
1
⁄
4
cups fat-free half-and-half or whole milk
Place berries, sugar and lemon juice in a medium bowl. Stir to combine.
Allow to macerate for 2 hours or longer. Berries will release natural
juices. Place berry mixture in blender or food processor (may need to
do this in two batches). Process until completely puréed. Strain through
a fine-mesh sieve, pressing out seeds. Discard seeds. Stir in half-and-half.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sherbet will have a soft texture. If a firmer
consistency is desired, transfer the sherbet to an airtight container
and place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g
DRINKS
FROZEN STRAWBERRY DAIQUIRIS
Makes ten
1
⁄
2
-cup servings
1
cup fresh strawberries, washed and hulled (may also use
frozen, thawed, no sugar added)
2
1
⁄
2
cups water
2
⁄
3
cup granulated sugar
1
⁄
2
cup lime juice
1
⁄
2
cup light rum
Place the strawberries in a blender or food processor fitted with the
metal blade; pulse to chop, then process to purée, about 20–30 seconds.
Add the remaining ingredients and process until smooth. Turn the
Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet Maker
on, pour
pureéd strawberry mixture into freezer bowl through ingredient spout
and mix until the mixture becomes slushy, about 20–25 minutes.
Serve immediately.
Nutritional information per serving:
Calories 83 (0% from fat) • carb. 14g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg
