8
•
Reduce heat to low and simmer without stirring until the sugar dissolves, about
3 – 5 minutes.
•
Cool completely. This is called a simple syrup. It can be made ahead of time
and stored in a refrigerator.
•
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 50 – 60 minutes.
•
When zesting a lemon or lime use a vegetable peeler to remove the colored
part of the citrus rind.
Notes
•
Makes eight 1/2-cup servings.
•
Nutritional analysis per serving:
o
Calories 204 (0% from fat) / Carbs 52g / Protein 19g / Fat 0g / Sat. Fat
0g / Sodium 2mg
Variations
•
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
Syrup is used for cocktails such as a MaiTai or Scorpion and can be found
with the drink mixers in most grocery stores).
Chocolate Frozen Yogurt
Ingredients
•
1 cup whole milk
•
180g or 6 ounces bittersweet or semisweet chocolate, chopped
•
2 cups low-fat vanilla yogurt
•
1/4 cup sugar
Directions
•
Combine the milk and chocolate in a blender or food processor fitted with the
metal blade until well blended and smooth, 20 – 30 seconds.
•
Add the yogurt and sugar; process until smooth, about 15 seconds.
•
Turn the machine on, pour mixture into freezer bowl through ingredient spout
and let mix until thickened, about 50 – 60 minutes.
Notes
•
Makes eight 1/2-cup servings.
•
Nutritional analysis per serving:
a. Calories 222 (31% from fat) / Carbs 36g / Protein 3g / Fat 8g / Sat. Fat
64g / Sodium 46mg