Cuisinart ICE-35 manual 









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Cook .heat low-medium over set saucepan medium a to both
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salt table pinch
thawed raspberries, frozen cups	6
leaves mint packed cup	1
sugar granulated cups	2
water cups	3
cups 8 about Makes

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.hours 2 about for freezer in place and container airtight an
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to 30 about thickened, until mix let and bowl freezer frozen
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Turn .strainer mesh fine a through mixture chilled the Strain
.overnight or hours, 3 to 2 ate
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mixture the Let .salt and basil the add ready, is syrup simple
the Once .heat from Remove .dissolved fully is sugar the until
mixture Cook .heat low-medium over set saucepan medium
a to three all adding by zest lemon the of tablespoons 2
and sugar water, the with syrup simple lemon a Prepare

juice lemon fresh cups	3½
salt pinch
basil fresh packed cups		2
divided zest, lemon tablespoons	³	3
sugar granulated cups		2²∕
water cups	3½
cups 7 about Makes
.substituted be could herbs favorite
your of one any but sorbet, the to undertone nice a adds basil The

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cup): ½ on (based serving per information Nutritional
.serving before minutes 15 about freezer from Remove
.hours 2 about for freezer in place and container airtight
an to sorbet the transfer desired, is consistency firmer a If
.texture creamy soft, a have will sorbet The .minutes 35 to 30
about thickened, until mix let and bowl freezer frozen the
into mixture the pour on; Maker Cream Ice ®Cuisinart the Turn
.overnight or hours, 3
to 2 refrigerate and Cover .combine to stir and vanilla the add
minutes; 5 for sit Let .chocolate chopped combined the over
mixture Pour .smooth until constantly whisking by powder cocoa
the to syrup simple warm the add Gradually .reserve bowl;
8IJMF B
.dissolved fully is sugar the until mixture Cook
.heat low-medium over set saucepan medium a to three all ing
-add by salt and sugar water, the with syrup simple a Prepare