Cuisinart ICE-30BCP1 Recipe - Page 10

3 tablespoons light corn syrup 2 teaspoons chopped fresh lime or orange zest Place cranberries, sugar, white cranberry juice, water, and salt in a 3¾-quart 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 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 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 Cantaloupe Sorbet Makes about fourteen ½-cup servings ¾ cup granulated sugar ¾ cup water 2½ pounds cantaloupe cubes 2⁄3 cup tangerine or orange juice 1 tablespoon corn syrup Place sugar and water in a 1½-quart saucepan. Bring to a boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup - you will have 1¼ cups simple syrup. Transfer to a bowl and cool completely. Place the melon cubes in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed - you will have about 6 cups cantaloupe purée. Stir in the tangerine juice, corn syrup and cooled simple syrup. Cover and chill for 2 hours or longer. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy 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. Nutritional information per serving: Calories 81 (3% from fat) • carb. 20g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 1g Dark Chocolate Sorbet Makes about fourteen ½-cup servings 4 cups water 12⁄3 cups granulated sugar 1⁄3 cup brown sugar, packed 2 cups unsweetened cocoa powder 1 tablespoon pure vanilla extract Combine the water and sugars in a 3¾-quart non-reactive saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from the heat and transfer to a medium bowl. Stir in the vanilla. Chill in the refrigerator for 2 hours. Stir the chilled mixture. Turn the machine on; pour mixture into the freezer bowl and let mix until thickened, about 25 to 30 minutes. The sorbet will have a soft, creamy texture. 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. Nutritional information per serving: Calories 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g • sat. fat 1g • chol. 0mg • sod. 6mg • calc.19mg • fiber 4g Sweet Dark Cherry Sorbet Makes about fourteen ½-cup servings ½ cup granulated sugar ½ cup water 3 pounds pitted sweet dark cherries ¼ cup fresh lemon juice ½ cup orgeat syrup Place sugar and water in a 1½-quart saucepan. Bring to a boil over medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup - you will have about 2⁄3 cups simple syrup. Transfer to a bowl and cool completely. Place the cherries in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed - you will have 10