ENGLISH
RECIPES
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19
RECIPES
FRESH RASPBERRY SORBET
1.5 L (6 cups) raspberries
60 mL (1/4 cup) plus 30
mL (2 tablespoons)
water
295 mL (1¼ cups)
Simple Syrup (recipe
follows)
Combine raspberries and water in bowl of food processor
fitted with metal blade. Process until very smooth; pour
through fine mesh strainer, pressing down lightly on
solids trapped in strainer to extract as much liquid as
possible without forcing solids through strainer. Discard
solids. Pour liquid into airtight container and refrigerate
until thoroughly chilled, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Combine chilled raspberry juice and
chilled simple syrup. Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed 1) for
7 to 12 minutes or until desired consistency. Immediately
transfer sorbet into airtight container and freeze at least
2 hours before serving.
Yield: 8 servings (235 mL [1 cup] per serving).
Per serving: About 234 cal, 1 g pro, 59 g carb, 1 g total
fat, 0 mg chol, 1 mg. sod.
Simple Syrup
475 mL (2 cups) sugar
475 mL (2 cups) water
Combine sugar and water in saucepan. Bring to a
boil over medium-high heat; cook and stir until sugar
dissolves completely, about 10 minutes. Transfer to ice
bath, stirring until well chilled. Refrigerate until ready
to use.
OTHER SORBETS
FLAVOUR
FRUIT
PLUS WATER PLUS SIMPLE SYRUP
Lemon
475 mL
(2 cups)
lemon juice
None
295 mL (1¼
cups)
Mango
475 mL
(2 cups)
chopped
60 to 120 mL (1/4
to 1/2 cup)
295 mL (1¼
cups)
Kiwi
475 mL
(2 cups)
chopped
120 mL (1/2 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼
cups)
Pineapple
475 mL
(2 cups)
chopped
60 mL (1/4 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼
cups)
Blueberry
1.2 L
(5 cups)
60 mL (1/4 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼
cups)
TIP
: Substitute the following quantities of ingredients for the ingredients listed above to
make these sorbets.
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