Place blueberries and lime juice in a blender or food processor fitted
with the metal blade. Purée until smooth – this may require two batches,
depending upon the size of the blender or processor. Press through a
fine mesh sieve to remove seeds; discard seeds. Combine the strained
blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate
2 hours or longer for best results. Remove from freezer 10 minutes
before serving.
Place the blueberry mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet
or 45-60 minutes for “hard” sorbet and let mix until thickened. If desired,
transfer the sorbet to an airtight container and place in freezer until
firm, about 2 hours, to “ripen.” Remove from freezer 10 minutes before
serving.
Nutritional information per serving:
Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g
KIWI SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/4
cups (300 ml) granulated sugar
1
cup (250 ml) water
2
pounds (900 g) ripe kiwis, peeled, quartered
3
tablespoons (45 ml) fresh lime juice
1
teaspoon (5 ml) vanilla extract
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan on high heat
and bring to a boil. Reduce heat to medium and cook, undisturbed, until
sugar is dissolved. Allow to cool completely.
Place kiwi pieces and lime juice in blender or food processor fitted with
metal blade (this may require 2 batches, depending upon size of unit).
Pulse to chop, then process continuously until the mixture is totally
puréed and smooth. Transfer to a bowl. Stir in cooled sugar syrup and
vanilla. Chill for 2 hours or longer for best results.
Place kiwi mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Attach mixing paddle and lid. Place the mixing
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix
until thickened. If desired, transfer to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving:
Calories 159 (3% from fat) • carb. 40g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 38mg • fiber 2g
MANGO TANGO SORBET
Makes ten 1/2-cup (125 ml) servings
2
cups (500 ml) mango cubes [1/2-inch (1 cm)
– fresh or frozen, thawed
1
cup (250 ml) granulated sugar
1/4
cup (50 ml) fresh lemon juice
zest of 1 tangerine or orange
2-1/4
cups (550 ml) unsweetened tangerine juice
Place mango cubes, sugar, lemon juice and tangerine zest in a medium
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a
blender or food processor and blend/process until completely puréed
and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.
Pour the mango/tangerine mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place the mixing
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix
until thickened. If desired, transfer to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving:
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g
ORANGE CREAMSICLE SHERBET
Makes ten 1/2-cup (125 ml) servings
1-1/2
cups (375 ml) frozen orange juice concentrate, thawed
3
tablespoons (45 ml) granulated sugar
3
cups (750 ml) fat free half-&-half or reduced fat milk
2
teaspoons (10 ml) vanilla extract
Combine orange juice concentrate, sugar and 1 cup (250 ml) half-&-half
in a Cuisinart
®
Blender and blend until smooth. Stir in remaining
half-&-half and vanilla.
Pour the mixture into the freezer bowl. Place mixing paddle in lid.
Place lid and mixing arm on unit. Set timer for 35-45 minutes for
“soft” sherbet or 45-60 minutes for “hard” sherbet and let mix until
thickened. If desired, transfer the frozen sherbet to an airtight container
and place in freezer until firm, about 2 hours, to “ripen.” Remove from
freezer 10 minutes before serving.
Nutritional information per serving:
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g
12
ICE-50BCC_IB_Recipe.qxd 2/2/05 4:09 PM Page 12
