9
Tropical Mango “Sorbet” with Ginger
Blending the ingredients first allows the ginger flavour
to really shine in this creamy, frozen dessert.
Makes about 3 cups
½
cup coconut milk
800g
ripe mangos, peeled, seeded and cut into 2cm
pieces
1cm
piece peeled and chopped fresh ginger
Pinch salt
1. Put all ingredients, in the order listed, into a blender
jug. Run on High until fully blended.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mango mixture
into the frozen freezer bowl.
3. Allow to churn until desired consistency, about 20
minutes.
Strawberry Basil “Sorbet”
Strawberries and basil are two ingredients that scream
summer. They come together nicely in this bright sorbet.
Makes about 3 cups
½
cup Simple Syrup (see recipe, page 11) 3 to 4
large sprigs fresh basil
750g
fresh strawberries, hulled and halved
1. Prepare the basil simple syrup. Put the simple syrup
into a small saucepan set over medium heat. Once
syrup comes to a simmer, add the basil and remove
the pan from the heat. Rest for about 30 minutes
before removing the basil and then chilling
completely for use.
2. Once the simple syrup has cooled, prepare your
frozen dessert. Assemble the paddle holder of the
Cuisinart
®
Fruit Scoop™ Frozen Dessert Maker with
the fresh fruit paddle. Place in freezer bowl and turn
the unit on. While the unit is running, add the
strawberries into the frozen freezer bowl and then
follow with the basil simple syrup*.
3. Allow to churn until desired consistency, about 20
minutes.
*There will be some simple syrup remaining. It can be
stored in an airtight container in the refrigerator for up
to one week and used like the simple syrup recipe on
page 11.
Raspberry and Mint Sorbet
Makes about 3 cups
800g
fresh or frozen raspberries
2
teaspoons finely chopped fresh mint leaves
2
tablespoons honey (optional)
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
the unit is running, put the berries, orange rind & 1
tablespoon of orange juice into the frozen freezer bowl.
2. Allow to churn until desired consistency, about 15
minutes.
Note - If using frozen mixed berries allow to thaw first.
Then drain excess liquid before weighing – too much
liquid may result in a softer sorbet. If the berries are a
little tart it may be best to add the honey.
Mixed Berry & orange “Sorbet”
Since this recipe can be made with either fresh or frozen
berries, it can be enjoyed any time of year.
Makes about 4 cups
800g
mixed berries (fresh or frozen)
1
orange, rind finely grated and juiced
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
the unit is running, put the berries, orange rind & 1
tablespoon of orange juice into the frozen freezer bowl.
2. Allow to churn until desired consistency, about 15
minutes.
Note - If using frozen mixed berries allow to thaw first.
Then drain excess liquid before weighing – too much
liquid may result in a softer sorbet.
Papaya with lime Sorbet
Makes about 3 cups
800g
ripe papaya, peeled seed and cut into
2cm pieces
1
lime, rind finely grated and juiced
2
tablespoons coconut syrup
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
