Cuisinart ICE-40 manual Fresh Strawberry Sorbet, Lime Sherbet

Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango purée may be made up to one day ahead; cover and refrigerate until ready to use.

Turn the machine ON. Pour the mango purée into the freezer bowl and mix until the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the mango sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g

FRESH STRAWBERRY SORBET

Serve fresh strawberry sorbet in a chocolate candy cup.

Preparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes about eight servings.

2/3 cup sugar

2/3 cup water

3 tablespoons corn syrup

12ounces fresh strawberries, stems removed, quartered

3tablespoons fresh lemon or lime juice

Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely.

Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15 to 20 times, then process until the strawberries are completely puréed,

1 to 2 minutes. Combine strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour or longer.

Turn the machine ON. Pour the strawberry purée mixture into the freezer bowl and mix until the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g

LIME SHERBET

Cool and refreshing, sherbets have long been favorite dessert treats.

Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours to ripen.

Makes eight servings.

2-1/4 cups whole milk

1cup frozen limeade concentrate, thawed

2tablespoons sugar

1 teaspoon grated lime zest

1 - 2 drops green food coloring, optional

Combine the milk, limeade concentrate, sugar, and lime zest in a blender or food processor fitted with the metal blade. Add green food coloring if desired.

Turn the machine ON. Pour the mixture into freezer bowl and let mix until mixture thickens, about 25 to 30 minutes. If desired, transfer sherbet to an airtight container and place in freezer until firm, about 2 hours.

Nutritional information per serving:

Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g

VARIATIONS:

Orange Sherbet: Combine 2-1/4 cups whole milk with 1 cup orange juice concentrate (thawed), and 1-1/2 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.

Pineapple Sherbet: Combine 2/3 cup fat-free vanilla yogurt, 1-1/3 cups whole milk, 1-1/2 cups pineapple juice concentrate (thawed), and 2 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.

Nutritional information per serving (Pineapple Sherbet): Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g

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