Cuisinart ICE-45PK ICE-45 Manual - Page 12
Fresh Lemon Sorbet, Dark Chocolate Sorbet - pink ice cream maker
UPC - 086279020734
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Fresh Lemon Sorbet Bits of fresh citrus zest add a burst of flavor to these refreshing sorbets. Makes about eight ½-cup servings 2 cups sugar 2 cups water 1½ cups freshly squeezed lemon juice 1 tablespoon finely chopped lemon zest* Fresh Pink Grapefruit Sorbet: Substitute 1½ cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add ¼ cup 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 colored part of the citrus rind. 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 freshly squeezed lime juice for the lemon juice and 1 tablespoon finely chopped lime zest for the lemon zest. Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and ½ tablespoon each of finely chopped lemon and lime zest. Dark Chocolate Sorbet Makes about ten ½-cup servings 2½ cups water 1½ cups brown sugar, packed 1½ cups unsweetened cocoa powder 1 teaspoon cinnamon 1 tablespoon pure vanilla extract Combine the water and sugar in a 3½ quart 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 12