SORBET & ICES
| RASPBERRY SORBET | |
2/3 cup (150 ml) water | 1 quart (1 L) raspberries, fresh or frozen | |
1/2 cup (125 ml) sugar | 2 | Tbsp. (30 ml) orange juice |
2 tsp. (10 ml) grated lemon peel | 2 | Tbsp. (30 ml) lemon juice |
Combine water, sugar and lemon peel in small saucepan. Bring to a boil on medium heat, stirring constantly. Remove from heat and allow to cool. Place raspberries, orange juice and lemon juice into Osterizer® Blender container. Cover and process at a MEDIUM speed until smooth. If desired, pour both mixtures into Cream Canister through a fine strainer or cheesecloth to remove lemon peel and berry seeds. Stir well. Freeze as directed.
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| YIELD: 1 QUART (1 L) |
| BLACKBERRY SORBET | |
2/3 cup (150 ml) water | 1 quart (1 L) blackberries, fresh or frozen | |
1/2 cup (125 ml) sugar | 2 | Tbsp. (30 ml) orange juice |
2 tsp. (10 ml) grated lemon peel | 2 | Tbsp. (30 ml) lemon juice |
Combine sugar, water and lemon peel in small saucepan. Bring to a boil on medium heat, stirring constantly. Remove from heat and allow to cool. Place blackberries, orange juice and lemon juice into Osterizer® Blender container. Cover and process at a MEDIUM speed until smooth. If desired, pour both mixtures into Cream Canister through a fine strainer or cheesecloth to remove lemon peel and berry seeds. Stir well. Freeze as directed.
CRANBERRY SORBET
3 cups (750 ml) low calorie cranberry juice cocktail 3/4
Combine cranberry juice cocktail and sugar in cream canister. Stir until sugar is dissolved. Freeze as directed.
| YIELD: |
STRAWBERRY ICE | |
2 cups (500 ml) cold water | 1 Tbsp. (15 ml) lemon juice |
2 cups (500 ml) strawberries, fresh or frozen | 1 cup (250 ml) cold water |
1 cup (250 ml) sugar |
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Combine 2 cups (500 ml) water, strawberries, sugar and lemon juice in Osterizer® Blender container. Cover and process at a HIGH speed until smooth. Pour into Cream Canister.
Stir in remaining 1 cup (250 ml) water. Freeze as directed.
YIELD:
15