Cuisinart ICE-50BCC Series manual Fresh Pink Grapefruit Sorbet, CRANBERRY/CRANBERRY Ginger Sorbet

Supreme™ Commercial Quality Ice Cream Maker. Set timer for 35-45 min- utes 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 analysis per serving:

Calories 204 (0% from fat) • carb. 52g • pro .19g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 0mg

Variations:

Fresh Lime Sorbet: Substitute 1-1/2 cups (375 ml) freshly squeezed lime juice for the lemon juice and 1 tablespoon (15 ml) finely chopped lime zest for the lemon zest.

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and 1/2 tablespoon (7 ml) each of finely chopped lemon and lime zest.

*When zesting a lemon or lime, use a vegetable peeler to remove the coloured part of the citrus rind.

FRESH PINK GRAPEFRUIT SORBET

Makes ten 1/2-cup (125 ml) servings

1-1/2 cups (375 ml) sugar

1-1/2 cups (375 ml) water

1tablespoon (15 ml) finely chopped/grated grapefruit zest

2cups (500 ml) freshly squeezed pink grapefruit juice

1/2 cup (125 ml) Orgeat syrup

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely.

When cool, add the zest, juice and orgeat syrup; stir to combine. Pour the grapefruit mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for “soft” sorbetor 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.

*Orgeat Syrup is used for cocktails such as MaiTais or Scorpions and can be found with the drink mixes in most well-stocked grocery stores.

Nutritional information per serving:

Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 5mg • fiber 0g

CRANBERRY/CRANBERRY GINGER SORBET

Makes ten 1/2-cup (125 ml) servings

3cups (750 ml) fresh cranberries, washed and drained, stems removed and discarded

1-1/2 cups (375 ml) granulated sugar

1-1/2 cups (375 ml) white grape juice

1 cup (250 ml) water

1tablespoon (15 ml) chopped fresh ginger*

1/4 teaspoon (1 ml) salt

2tablespoons (30 ml) light corn syrup

Place cranberries, sugar, white grape juice, water, ginger and salt in a

3-3/4 quart (3.6 L) saucepan. Bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor or in a blender. Add 1 cup (250 ml) cooking liquid. Cover and process until completely puréed and smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in remaining cooking liquid and corn syrup. Cover and refrigerate until totally chilled – 6 hours or longer.

Pour cranberry mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle on lid; place lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet. 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.

*For Cranberry Sorbet, omit ginger. May add zest of 1 orange or lime.

Nutritional information per serving:

Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g

BLUEBERRY SORBET

Makes ten 1/2-cup (125 ml) servings

1-1/3 cups (330 ml) granulated sugar

2/3 cup (160 ml) water

2-1/2 pounds (1.15 kg) fresh or frozen blueberries (wild if possible)

3tablespoons (45 ml) fresh lime juice

2tablespoons (30 ml) light corn syrup

Place sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to a boil over high heat. Reduce heat to medium and cook, undisturbed, until sugar is dissolved. Allow to cool completely. Thaw blueberries if frozen.

11