Fresh Pineapple and Mint Sorbet
Makes approx. 1 litre
You will need
1
pineapple for this recipe.
1 cup (250ml)
water
1 cup (220g)
caster sugar
2½ cups
freshly juiced pineapple juice
1 tablespoon
finely shredded mint
Heat the water and sugar in a small saucepan over a low heat until the sugar has
dissolved. Bring mixture to the boil and cook for 1 minute. Remove from heat and allow
to cool at room temperature before refrigerating for a few hours or until cold.
Combine the sugar syrup, pineapple juice and shredded mint and stir to combine. Pour
mixture into a lamington pan, cover and freeze until almost set. Remove mixture from
freezer and spoon into the processing bowl fitted with the universal 's' blade, and process
mixture until smooth. Pour mixture into a loaf pan, cover and freeze until firm.
Quick Mango Sorbet Makes
approx. 1 litre
1 cup (250ml)
water
1 cup (220g)
caster sugar
600g
frozen mango cheeks, roughly chopped
1½ tablespoons lime juice, cold
Heat the water and sugar in a small saucepan over a low heat until the sugar has
dissolved. Bring mixture to the boil and cook for 1 minute. Remove from heat and refrigerate
until cold. Using the processing bowl fitted with the universal 's' blade, process all
ingredients until smooth. Spoon mixture into a loaf pan, cover and freeze for about 1
hour or until firm.
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Summary of Contents for 40965
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