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Other Sorbets
Substitute the following quantities of ingredients for the ingredients listed on the previous page to make these sorbets:
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| Plus | |
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| Simple | |
Flavor | Fruit | Plus Water | Syrup | |
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| 475 mL |
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Lemon | (2 cups) | none | 300 mL | |
lemon | (11⁄4 cups) | |||
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| juice |
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| 475 mL | 60 to 120 mL | 300 mL | |
Mango | (2 cups) | |||
(1⁄4 to 1⁄2 cup) | (11⁄4 cups) | |||
| chopped | |||
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| 475 mL | 135 mL (1⁄2 cup | 300 mL | |
Kiwi | (2 cups) | plus 1 tablespoon) | ||
(11⁄4 cups) | ||||
| chopped | (15 mL) lime juice | ||
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| 475 mL | 75 mL (1⁄4 cup | 300 mL | |
Pineapple | (2 cups) | plus 1 tablespoon) | ||
(11⁄4 cups) | ||||
| chopped | lime juice | ||
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| 1.2 L | 90 mL (1⁄4 cup plus | 300 mL | |
Blueberry | 2 tablespoons) | |||
(5 cups) | (11⁄4 cups) | |||
| lime juice | |||
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Minted Mango Sherbet
230 g (1 cup) sugar
700mL (3 cups) whole milk
60mL (1Ú4 cup) cane sugar syrup
3ripe mangoes, peeled, seeded, and chopped (about 700 mL
[3 cups])
2tablespoons fresh lime or lemon juice
2teaspoons finely chopped fresh mint, if desired
In medium saucepan, combine sugar, milk, and corn syrup. Heat over medium heat, stirring often, until very hot but not boiling. Remove from heat; set aside.
Place mangoes and lime juice in food processor work bowl; use the multipurpose blade to process until smooth. Add mango mixture and mint to milk mixture. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR
(Speed 1) for 7 to 12 minutes or until desired consistency. Immediately transfer sherbet into serving dishes, or freeze in an airtight container.
Yield: 14 servings (120 mL [1⁄2 cup] per serving).
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