6
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 25 – 30 minutes.
*When zesting a lemon or lime use a vegetable peeler to remove the
colored part of the citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carbo. 52g • pro .19g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 2mg
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 mix-
ture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and
can be found with the drink mixers in most grocery stores).
FRESH MANGO SORBET
Preparation: 10 – 15 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.
4
ripe but firm mangoes, about 12 ounces each, peeled, pitted
and cubed
2/3 cup
sugar
1/2
cup corn syrup
6
tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work
bowl as necessary with a spatula. The mango purée may be made up to
one day ahead; cover and refrigerate until ready to use.
Turn the machine ON, pour mango purée into freezer bowl through ingre-
dient spout and mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 190 (2% from fat) • carbo. 49g • pro 1 g • fat .0g •
sat. fat 0g • chol. 0mg • sod. 27mg
FRESH STRAWBERRY SORBET
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 25 – 30 minutes chilling
time; optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
1 cup
sugar
1 cup
water
1/4 cup
corn
syrup
1
quart fresh strawberries, stems removed, quartered
4
tablespoons fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce the
heat and simmer without stirring until the sugar is completely dissolved.
Transfer to a bowl and let cool completely.
Combine the strawberries and lemon juice in a food processor fitted with
the metal blade. Pulse to chop the strawberries, about 15 – 20 times,
then process until the strawberries are completely puréed, 1 – 2 minutes.
Press the strawberry purée through a fine mesh strainer (chinois) to
remove seeds. Combine the seedless strawberry purée with the cooled
sugar syrup and corn syrup. Chill for 1 hour.
Turn the machine ON, pour strawberry purée mixture into freezer bowl
through ingredient spout and mix until thickened, about 25 – 30 minutes.
The sorbet will have a “soft serve” texture. If desired, transfer the
strawberry sorbet to an airtight container and place in freezer until firm,
about 2 hours to “ripen.”
Nutritional analysis per serving:
Calories 96 (2% from fat) • carbo. 24g • pro 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 1mg
LIME SHERBET
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
3
cups whole milk
1
cup frozen limeade concentrate, thawed
3 tablespoons
sugar
drops green food coloring, optional
Combine the milk, limeade concentrate and sugar in a blender or food
processor fitted with the metal blade. Add green food coloring if desired.
