Cuisinart ICE-45C Instruction and Recipe Booklet - Page 17

BLUEBERRY SORBET Makes about ten ½-cup (125 ml) servings 1¹⁄³ cups (325 ml) granulated sugar ²⁄³ cup (150 ml) water 2 pounds (1 kg) fresh or frozen blueberries (wild if possible) 3 tablespoons (45 ml) fresh lime juice 2 tablespoons (30 ml) light corn syrup Combine the sugar and water in a medium saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Stir in blueberries and cook until they pop open. Allow to cool for 10 to 15 minutes. When cool, transfer the blueberry mixture to a blender and add the lemon juice; blend on high speed until smooth and homogenous; stir in corn syrup. Pour mixture through a fine mesh strainer to remove seeds. Cover and chill for at least 4 hours before freezing. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups, adding mix-ins while dispensing sorbet. Nutritional information per serving: Calories 139 (2% from fat) • carb. 35g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg • calc. 6mg • fiber 1g FRESH LEMON SORBET Bits of fresh citrus zest add a burst of flavor to these refreshing sorbets. Makes about eight ½-cup (125 ml) servings 2 cups (500 ml) sugar 2 cups (500 ml) water 1½ cups (375 ml) freshly squeezed lemon juice 1 tablespoon (15 ml) finely chopped lemon zest* Combine the sugar and water in a medium saucepan and bring to a boil over mediumhigh 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 citrus sorbets. Allow to cool completely. When cool, add the lemon juice and zest; stir to combine. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups, adding mix-ins while dispensing sorbet. Nutritional analysis per serving: Calories 204 (0% from fat) • carb. 54g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5mg • fiber 0g Fresh Lime Sorbet: Substitute 1½ cups (375 ml) freshly squeezed lime juice for the lemon juice and 1 tablespoon (15 ml) finely chopped lime zest for the lemon zest. 17