18
rEcIPEs
rEcIPEs
6 cups (1.5 L) raspberries
¼ cup (60 mL) plus two
tablespoons (30 mL)
water
1 ¼ cups (295 mL) 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 (1 cup [235 mL] 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
2 cups (475 mL) sugar
2 cups (475 mL) 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.
Substitute the following
quantities of ingredients
for the ingredients listed
above to make these
sorbets:
fr_esh raspber_r_y sor_bet
Flavor
Fruit
Plus Water
Plus Simple
Syrup
Lemon
2 cups
none
1
1
⁄
4
cups
(475 mL)
(295 mL)
lemon
juice
Mango
2 cups
1
⁄
4
to
1
⁄
2
cup
1
1
⁄
4
cups
(475 mL)
(60 to 120 mL)
(295 mL)
chopped
Kiwi
2 cups
1
⁄
2
cup (120 mL)
1
1
⁄
4
cups
(475 mL)
plus 1 tablespoon
(295 mL)
chopped
(15 mL) lime juice
Pineapple 2 cups
1
⁄
4
cup (60 mL)
1
1
⁄
4
cups
(475 mL)
plus 1 tablespoon
(295 mL)
chopped
(15 mL) lime juice
Blueberry 5 cups
1
⁄
4
cup (60 mL)
1
1
⁄
4
cups
(1.2 L)
plus 2 tablespoons (295 mL)
(30mL) lime juice
other_ sor_bets
