Cuisinart ICE-20A manual Variation, Fresh Mango Sorbet, Fresh Strawberry Sorbet, Lime Sherbet

When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes.

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

Nutritional analysis per serving:

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

sat. fat 0g • chol. 0mg • sod. 2mg

VARIATION:

Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mix- ture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink mixers in most grocery stores).

FRESH MANGO SORBET

Preparation: 10 – 15 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes about ten 1/2-cup servings.

4ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed

2/3 cup sugar

1/2 cup corn syrup

6tablespoons fresh lemon or lime juice

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 mango purée into freezer bowl through ingre- dient spout and mix until thickened, about 25 – 30 minutes.

Nutritional analysis per serving:

Calories 190 (2% from fat) • carbo. 49g • pro 1 g • fat .0g •

sat. fat 0g • chol. 0mg • sod. 27mg

FRESH STRAWBERRY SORBET

Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes about ten 1/2-cup servings.

1cup sugar

1cup water

1/4 cup corn syrup

1quart fresh strawberries, stems removed, quartered

4 tablespoons 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 – 20 times, then process until the strawberries are completely puréed, 1 – 2 minutes. Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour.

Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 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 analysis per serving:

Calories 96 (2% from fat) • carbo. 24g • pro 0g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 1mg

LIME SHERBET

Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings.

3cups whole milk

1cup frozen limeade concentrate, thawed

3 tablespoons sugar

drops green food coloring, optional

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

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