Recipes
Fresh Strawberry Sorbet
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons simple syrup
¼ cup fresh lemon juice
Purée the strawberries in a food processor. You
should have about 3 cups. Stir 1 cup of simple
syrup and the lemon juice. Taste and add remain-
ing syrup if necessary. Pour the mixture into the
removable mixing bowl of the ice cream maker
and freeze.
Watermelon Sorbet
½ watermelon, approximately
1 cup simple syrup
2 tablespoons fresh lemon juice
Remove the seeds and rind from enough watermelon to
make 3 ½ cups of purée in a food processor. Stir in the
simple syrup and lemon juice. Pour the mixture into the
removable mixing bowl of the ice cream maker and
freeze.
Mango Sorbet
4 ripe mangoes
1 cups simple syrup
¼ cup fresh lemon juice
Peel and pit the mangoes. Purée the fresh in a
food processor. You should have about 3 ½ cups
of purée. Stir in the simple syrup and lemon juice.
Force the mixture through a fine sieve. Pour the
mixture into the removable mixing bowl of the ice
cream maker and freeze.
Fresh Pineapple Sorbet
1 small ripe Hawaiian pineapple
1 cups simple syrup
2 tablespoons fresh lemon juice
Peel, core and cube the pineapple. Place the cubes in a
food processor and process until very smooth and frothy.
You should have 2 ½ cups. Stir in the simple syrup and
lemon juice. Taste and add more syrup or juice if need-
ed. Pour the mixture into the removable mixing bowl of
the ice cream maker and freeze.
Strawberry Daiquiri
2 pints strawberries, washed and bulled
½ cup superfine sugar
½ cup fresh lemon or lime juice
1 1/3 cups rum
Purée the strawberries in a food processor. Place
the puree in the bowl of the machine with the re-
maining ingredients and freeze 25 to 30 minutes,
depending on how firm you like your drinks.
Serves 6.
Frozen Margarita
¾ cup tequila
½ cup triple sec
1 cup fresh lemon or lime juice
¼ cup water
Power all the ingredients into the bowl of the machine
and freeze 15 to 20 minutes, depending on how firm you
like your drinks. While the mixtures is freezing, rub the
rims of 6 glasses with a lemon wedge. Dip the rims in
salt. Serve the drinks in the salted glasses. Serves 6.
Pina Colada
One 20-ounce can crushed pineapple, drained
1 cup coconut cream
4 dashes bitters
¼ teaspoon salt
1 cup water
1 cup rum
Purée the pineapple in a food processor. You
should have about 1 ½ cups of puree. Place the
puree in the bowl of the machine with the remain-
ing ingredients and freeze 25 to 30 minutes de-
pending on how firm you like your drinks. Serves
6.
Banana Daiquiri
One 20-ounce can crushed pineapple, drained
1 cup coconut cream
4 dashes bitters
¼ teaspoon salt
1 cup water
1 cup rum
Purée the pineapple in a food processor. You should
have about 1 ½ cups of puree. Place the puree in the
bowl of the machine with the remaining ingredients and
freeze 25 to 30 minutes depending on how firm you like
your drinks. Serves 6.
12
