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Fresh Lemon-Lime Sorbet:
Use half lemon
juice and half lime juice and ½ tablespoon
(7 ml) each of finely chopped lemon and
lime zest.
Fresh Pink Grapefruit Sorbet:
Substitute
1½ cups (375 ml) freshly squeezed pink
grapefruit juice for the lemon juice, and 1
tablespoon (15 ml) finely chopped grapefruit
zest for the lemon zest. Add ¼ cup (50 ml)
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).
*When zesting a lemon or lime use a
vegetable peeler to remove the coloured
part of the citrus rind.
DARK CHOCOLATE
SORBET
Makes about ten ½-cup (125 ml) servings
2½
cups (625 ml) water
1½
cups (375 ml) brown sugar, packed
1½
cups (375 ml) unsweetened
cocoa powder
1
teaspoon (5 ml) cinnamon
1
tablespoon (15 ml) pure
vanilla extract
Combine the water and sugar in a 3½ quart
(3.3 L) saucepan and place over medium
heat. Stir until the sugar dissolves. Whisk in
the cocoa and cinnamon; bring mixture to a
simmer. Simmer for 3 minutes, stirring
constantly. Remove from heat and pour
through a fine strainer into a bowl. Stir in the
vanilla. Cover and chill in the refrigerator for
8 hours.
Stir the chilled mixture. Turn on ice cream
maker and pour in ingredients. Allow to mix
and freeze until desired serving consistency
is reached. Begin checking consistency after
12 to 15 minutes of freezing. If sorbet is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 151 (11% from fat) • carb. 37g • pro. 2g
• fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg
• calc. 44mg • fiber 4g