6
Note:
This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food colouring by drops
until desired colour is achieved.
Nutritional information per serving:
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 28mg • calc. 58mg • fibre 0g
SORBETS & ShERBETS
FRESh LEMON SORBET
Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.
Preparation: 10 m cooling time; 20 to 25 minutes chilling time,
plus additional time, for firmer consistency.
Makes eight servings
1¾
cups sugar
1¾
cups water
1¼
cups freshly squeezed lemon juice
2
teaspoons finely chopped lemon zest*
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 to 5 minutes. Cool completely. This
is called a simple syrup and may be made ahead in larger quantities
to have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
serve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until it has reached desired firmness.
*When zesting a lemon or lime, use a vegetable peeler to remove the
coloured part of the citrus rind; avoid the bitter white pith.
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fibre 0g
VARIATIONS
Fresh Lime Sorbet:
Substitute 1¼ cups freshly squeezed lime juice for
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon
zest.
Fresh Lemon-Lime Sorbet:
Use half lemon juice and half lime juice and
1 teaspoon each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet:
Substitute 1¼ cups freshly squeezed pink
grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grape-
fruit zest for the lemon zest. Add 3 tablespoons orgeat syrup to the mixture
(orgeat syrup is used for cocktails such as a mai tai or scorpion, and can be
found with the drink mixers in most grocery stores).
FRESh MANGO SORBET
A nice light ending to any meal.
Preparation: 10 to 15 minutes; 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings
850
grams mango cubes
¹∕³
cup sugar
2
tablespoons corn syrup
3
tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work
bowl as necessary with a spatula. The mango purée may be made up to
one day ahead; cover and refrigerate until ready to use.
Turn the machine on. Pour the mango purée into the freezer bowl and
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will
have a “soft serve” texture. If desired, transfer the mango sorbet to an
airtight container and place in freezer until it has reached desired firm-
ness.
Nutritional information per serving:
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fibre 2g
