Cuisinart ICE-45C Instruction and Recipe Booklet - Page 18

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and ½ tablespoon (7 ml) each of finely chopped lemon and lime zest. Fresh Pink Grapefruit Sorbet: Substitute 1½ cups (375 ml) freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon (15 ml) finely chopped grapefruit zest for the lemon zest. Add ¼ cup (50 ml) orgeat syrup to the mixture (orgeat syrup is used for cocktails such as a mai tai or scorpion and can be found with the drink mixers in most grocery stores). *When zesting a lemon or lime use a vegetable peeler to remove the coloured part of the citrus rind. DARK CHOCOLATE SORBET Makes about ten ½-cup (125 ml) servings 2½ cups (625 ml) water 1½ cups (375 ml) brown sugar, packed 1½ cups (375 ml) unsweetened cocoa powder 1 teaspoon (5 ml) cinnamon 1 tablespoon (15 ml) pure vanilla extract Combine the water and sugar in a 3½ quart (3.3 L) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and cinnamon; bring mixture to a simmer. Simmer for 3 minutes, stirring constantly. Remove from heat and pour through a fine strainer into a bowl. Stir in the vanilla. Cover and chill in the refrigerator for 8 hours. Stir the chilled mixture. 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 151 (11% from fat) • carb. 37g • pro. 2g • fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg • calc. 44mg • fiber 4g 18