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the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
The frozen yogurt will have a soft, creamy texture. If a firmer consistency is
desired, transfer the frozen yogurt to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g
sat. fat 2g • chol. 9mg • sod. 56mg • calc.143mg • fiber 0g
SORBETBits of fresh citrus zest add a burst of flavour to these refreshing sorbets.
FRESH LEMON SORBET
Makes about fourteen 1⁄2-cup (125 ml) servings
6 cups (1.5 L) sugar
3 cups (750 ml) water
21⁄4cups (550 ml) freshly squeezed lemon juice
11⁄2tablespoons (22 ml) finely chopped lemon zest *
Combine the sugar and water in a large saucepan and bring to a boil over
medium-high heat. Reduce heat to low and simmer without stirring until the
sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple
syrup, and may be made ahead in larger quantities to have on hand for
making Fresh Lemon Sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine
on. Pour the lemon mixture into the freezer bowl, and mix until the mixture
thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to
a freshly scooped Italian ice. If a firmer consistency is desired, transfer the
sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
* When zesting a lemon or lime use a vegetable peeler to remove the
coloured part of the citrus rind.
Nutritional information per serving:
Calories 339 (0% from fat) • carb. 89g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5 mg • fiber 0g
For Fresh Lime Sorbet: Substitute 21⁄4cups (550 ml) freshly squeezed lime
juice for the lemon juice and 11⁄4tablespoons (20 ml) finely chopped lime
zest for the lemon zest.
For Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice
and 3⁄4tablespoon (11 ml) each of finely chopped lemon and lime zest.
CRANBERRY SORBET
Makes about fourteen 1⁄2-cup (125 ml) servings
41⁄2cups (1.125 L) fresh cranberries, washed and drained,
stems removed and discarded
21⁄4cups (550 ml) granulated sugar
21⁄4cups (550 ml) white cranberry juice
11⁄2cups (375 ml) water
1⁄4teaspoon (1 ml) salt
3 tablespoons (45 ml) light corn syrup
2 teaspoons (10 ml) chopped fresh lime or orange zest
Place cranberries, sugar, white cranberry juice, water, and salt in a 33⁄4quart
(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 fitted with metal “s” blade or in a
blender – you may need to do this in 2 batches. 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, corn syrup and zest. Cover
and refrigerate until totally chilled – 6 hours or longer.
Turn the machine on. Pour the chilled mixture into the freezer bowl, and mix
until the mixture thickens, about 25 to 30 minutes. The sorbet will have a
soft texture similar to a freshly scooped Italian ice. If a firmer consistency is
desired, transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
For Cranberry Ginger Sorbet, add 1 tablespoon (15 ml) chopped fresh
ginger to the cranberries, sugar and juice to cook. Finely chopped zest of 1
orange or lime may also be added.
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
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