Specifications

13
is called a simple syrup, and may be made ahead in larger quantities
to have on hand for making Fresh Lemon Sorbet. Keep refrigerated
until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine on. Pour the lemon 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.
* When zesting a lemon or lime use a vegetable peeler to remove the
coloured part of the citrus rind.
Nutritional information per serving:
Calories 339 (0% from fat) • carb. 89g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5 mg • fiber 0g
For Fresh Lime Sorbet: Substitute 21⁄4 cups (550 ml) freshly
squeezed lime juice for the lemon juice and 11⁄4 tablespoons (20 ml)
finely chopped lime zest for the lemon zest.
For Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime
juice and 3⁄4 tablespoon (11 ml) each of finely chopped lemon and
lime zest.
CRANBERRY SORBET
Makes about fourteen ½-cup (125 ml) servings
4½ cups (1.125 L) fresh cranberries, washed and drained,
stems removed and discarded
2¼ cups (550 ml) granulated sugar
2¼ cups (550 ml) white cranberry juice
1¼ cups (375 ml) water
¼ teaspoon (1 ml) salt
3 tablespoons (45 ml) light corn syrup
2 teaspoons (10 ml) chopped fresh lime or orange zest
Place cranberries, sugar, white cranberry juice, water, and salt in a
33⁄4 quart (3.6 L) 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 (250 ml) 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 (15 ml) 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 (125 ml) servings
¾ cup (180 ml) granulated sugar
¾ cup (180 ml) water
2½ pounds (1.1 kg) cantaloupe cubes
2
⁄3 cup (160 ml) tangerine or orange juice
1 tablespoon (15 ml) corn syrup
Place sugar and water in a 1½ quart (1.4 L) 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 (300 ml) 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 (1.5 L) 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