13
CANTALOUPE SORBET
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
3
⁄
4
cup (180 ml) granulated sugar
3
⁄
4
cup (180 ml) water
2
1
⁄
2
pounds (1.1 kg) cantaloupe cubes
2
⁄
3
cup (160 ml) tangerine or orange juice
1
tablespoon (15 ml) corn syrup
Place sugar and water in a 1
1
⁄
2
quart (1.4 L) saucepan. Bring to a boil over
medium high heat, reduce heat to medium and cook until the sugar is
completely dissolved to make a simple syrup – you will have 1
1
⁄
4
cups
(300 ml) simple syrup. Transfer to a bowl and cool completely.
Place the melon cubes in a food processor fitted with the metal “s” blade.
Pulse to chop, then process until completely puréed – you will have about
6 cups (1.5 L) cantaloupe purée. Stir in the tangerine juice, corn syrup and
cooled simple syrup. Cover and chill for 2 hours or longer.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy
texture, similar to a freshly scooped Italian ice. If a firmer consistency is
desired, transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 81 (3% from fat) • carb. 20g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 1g
DARK CHOCOLATE SORBET
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
4
cups (1L) water
1
2
⁄
3
cups (410 ml) granulated sugar
1
⁄
3
cups (80 ml) brown sugar, packed
2
cups (500 ml) unsweetened cocoa powder
1
tablespoon (15 ml) pure vanilla extract
Combine the water and sugars in a 3
3
⁄
4
quart (3.6 L) non-reactive
saucepan and place over medium heat. Stir until the sugar dissolves.
Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2
minutes, stirring constantly. Remove from the heat and transfer to a
medium bowl. Stir in the vanilla. Chill in the refrigerator for 2 hours.
Stir the chilled mixture. Turn the machine on; pour mixture into the
freezer bowl and let mix until thickened, about 25 to 30 minutes.
The sorbet will have a soft, creamy texture. If a firmer consistency is
desired, transfer the sorbet to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g
sat. fat 1g • chol. 0mg • sod. 6mg • calc.19mg • fiber 4g
SWEET DARK CHERRY SORBET
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
1
⁄
2
cup (125 ml) granulated sugar
1
⁄
2
cup (125 ml) water
3
pounds (1.35 kg) pitted sweet dark cherries
1
⁄
4
cup (50 ml) fresh lemon juice
1
⁄
2
cup (125 ml) orgeat syrup
Place sugar and water in a 1
1
⁄
2
quart (1.4 L) saucepan. Bring to a boil over
medium-high heat, reduce heat to medium, and cook until the sugar is
completely dissolved to make a simple syrup – you will have about
2
⁄
3
cups
(180 ml) simple syrup. Transfer to a bowl and cool completely.
Place the cherries in a food processor fitted with the metal “s” blade. Pulse
to chop, then process until completely puréed – you will have about 6 cups
(1.5 L) purée. Stir in the lemon juice, orgeat, and cooled simple syrup.
Cover and chill for 2 hours or longer.
Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy
texture, similar to a freshly scooped Italian ice. If a firmer consistency is
desired, transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 66 (1% from fat) • carb.17g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 6 mg • fiber 0g
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