User manual

3/2 cups water

1 cup freshly squeezed lemon juice

1 tablespoon finely chopped lemon zest *

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high

heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5

minutes. Cool completely. This 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 freezer bowl through ingredient spout and mix until

thickened, about 50 – 60 minutes.

When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus

rind.

Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for

the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4

cup Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or

Scorpion and can be found with the drink mixers in most grocery stores).

CHOCOLATE FROZEN YOGURT

Makes eight 1/2-cup servings.

1 cup whole milk

180g or 6 ounces bittersweet or semisweet chocolate, chopped

2 cups low-fat vanilla yogurt

1/4 cup sugar

Combine the milk and chocolate in a blender or food processor fitted with the metal blade and

process until well blended and smooth, 20 – 30 seconds. Add the yogurt and sugar; process

until smooth, about 15 seconds. Turn the machine ON, pour mixture into freezer bowl

through ingredient spout and let mix until thickened, about 50 – 60 minutes.