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Recipe Guide
FRESH LEMON SORBET
Makes eight 1/2-cup servings.
2/3 cup sugar
2/3 cup water
1 cup freshly squeezed lemon juice
1 tablespoon 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 – 5 minutes. Cool completely. This is called a simple syr-
up, 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 freezer
bowl through ingredient spout and mix until thickened, about
30 – 40 minutes.
When zesting a lemon or lime use a vegetable peeler to re-
move the colored part of the citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat). / carb. 52g. / pro. 19g. / fat 0g. / chol. 0mg.
VARIATION:
Fresh Pink Grapefruit Sorbet:
Substitute 1-1/2 cups freshly
squeezed pink grapefruit juice for the lemon juice, and 1
tablespoon finely chopped grapefruit zest for the lemon
zest. Add 1/4 cup orgeat syrup to the mixture ( orgeat Syr-
up is used for cocktails such as a Mai Tai or Scorpion and
can be found with the drink mixers in most grocery stores).
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