Fresh Mango Sorbet
(Makes about ten
4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tablespoons 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 a metal blade. Pulse to chop, then process until thick and smooth, scraping the 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 the mango purée into the freezer bowl through the ingredient spout and mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 190 (2% from fat); carbohydrates: 49g; protein: 1g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 27mg
Fresh Strawberry Sorbet
(Makes about ten
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart 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 a metal blade. Pulse to chop the strawberries, about 15 – 20 times, and then process until the strawberries are completely puréed. Press the strawberry purée through a fine mesh strainer to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Turn the machine on, pour the strawberry purée mixture into the freezer bowl through the ingredient spout and mix until thickened, about 50
– 60 minutes. The sorbet will have a “soft serve” texture.
Nutritional Analysis per Serving:
Calories: 96 (2% from fat); carbohydrates: 24g; protein: 0g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 1mg
Lime Sherbet
(Makes ten
3 cups whole milk
1 cup frozen limeade concentrate, thawed
3 tablespoons sugar
Few drops green food coloring, optional
Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with a metal blade. Add green food coloring if desired. Turn the machine on, pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 – 60 minutes.
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