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Place blueberries and lime juice in a blender or food processor fitted with the metal blade. Purée until smooth – this may require two batches, depending upon the size of the blender or processor. Press through a fine mesh sieve to remove seeds; discard seeds. Combine the strained blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate 2 hours or longer for best results. Remove from freezer 10 minutes before serving.
Place the blueberry mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on unit. Set timer for
Nutritional information per serving:
Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g
KIWI SORBET
Makes ten
1cup (250 ml) water
2pounds (900 g) ripe kiwis, peeled, quartered
3tablespoons (45 ml) fresh lime juice
1 teaspoon (5 ml) vanilla extract
Place sugar and water in a
Place kiwi pieces and lime juice in blender or food processor fitted with metal blade (this may require 2 batches, depending upon size of unit). Pulse to chop, then process continuously until the mixture is totally puréed and smooth. Transfer to a bowl. Stir in cooled sugar syrup and vanilla. Chill for 2 hours or longer for best results.
Place kiwi mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Attach mixing paddle and lid. Place the mixing paddle in lid and place lid and mixing arm on unit. Set timer for
10 minutes before serving.
Nutritional information per serving:
Calories 159 (3% from fat) • carb. 40g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 38mg • fiber 2g
MANGO TANGO SORBET
Makes ten
2cups (500 ml) mango cubes
– fresh or frozen, thawed
1cup (250 ml) granulated sugar
1/4 cup (50 ml) fresh lemon juice zest of 1 tangerine or orange
Place mango cubes, sugar, lemon juice and tangerine zest in a medium bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a blender or food processor and blend/process until completely puréed and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.
Pour the mango/tangerine mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place the mixing paddle in lid and place lid and mixing arm on unit. Set timer for
10 minutes before serving.
Nutritional information per serving:
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g
ORANGE CREAMSICLE SHERBET
Makes ten
3 tablespoons (45 ml) granulated sugar
3cups (750 ml) fat free
2teaspoons (10 ml) vanilla extract
Combine orange juice concentrate, sugar and 1 cup (250 ml)
Pour the mixture into the freezer bowl. Place mixing paddle in lid. Place lid and mixing arm on unit. Set timer for
Nutritional information per serving:
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g
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