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STRAWBERRY SORBET
1.
In a saucepan mix together the sugar and water. Heat gently, stirring all the time until
the sugar has dissolved. Bring to a boil for approximate 5 to 8 minutes to thicken - until
you have a syrup. Set aside to cool. Mash or purée the strawberries and strain them to
remove the seeds.
2.
Melt the gelatin by mixing it with 2 tablespoons of water over a boiling pan, mix well,
add to the purée and the lemon juice into the syrup mixture. When cool, follow the
“HOW TO USE YOUR ICE CREAM MAKER” instructions.
RASPBERRY SORBET
1.
In a saucepan mix together the sugar and water. Heat gently, stirring all the time until
the sugar has dissolved. Bring to a boil for approximate 5 to 8 minutes to thicken - until
you have a syrup. Set aside to cool. Mash or purée the raspberries and strain them to
remove the seeds.
2.
Melt the gelatin by mixing it with 2 tablespoons of water over a boiling pan, mix well,
add to the purée and the lemon juice into the syrup mixture. When cool, follow the
“HOW TO USE YOUR ICE CREAM MAKER” instructions.
1/5 sugar
1/3 cup water
1/4 lb fresh strawberries
juice of 1/4 lemon
1/4 packet of gelatin powder
juice of 1/4 lemon
1/4 packet of gelatin powder
1/5 cup sugar
1/3 cup water
1/4 lb fresh raspberries
RECIPES
(cont.)
FRESH BASIL SORBET
1.
In a saucepan mix together the sugar, water, fresh basil and lemon zest. Heat gently,
stirring all the time until the sugar has dissolved. Bring to a boil for approximate 5 to 8
minutes to thicken - until you have a syrup. Remove from the heat and set aside to cool.
When cool, strain the mixture to remove the basil leaves. Then follow the “HOW TO USE
YOUR ICE CREAM MAKER” instructions.
2/3 cup sugar
2/3 cup fresh basil leaves
(roughly chopped)
1/2 cup water
zest of 1 lemon
