Cuisipro 83-7450 Donvier Ice Cream Maker - Manual (Page 5)

SORBET – This refreshing, water-based
frozen dessert contains no milk or cream.
Minted Grapefruit Sorbet
Grated peel of grapefruit
1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml
1 1/2 cups water . . . . . . . . . . . . . . . . .375 ml
2 cups grapefruit juice
(about 3 grapefruits) . . . . . . . . . . . . . . . . . 500 ml
1 1/2 tsp chopped fresh mint . . . . . . . . .7 ml
In a small saucepan, simmer peel with sugar
and water 10 minutes. Cool. Strain through a
fine nylon strainer. Set peel aside. In a medi-
um bowl, mix strained sugar syrup, juice and
mint. Chill mixture thoroughly. Freeze until
almost firm. Add peel. Freeze until firm.
Makes about 1Qt/.9L.
Tomato And Basil Sorbet
6 ripe tomatoes, peeled and seeded
13 juice of 1 large lemon
1/3 cup sugar syrup * . . . . . . . . . . . . . .75 ml
3 chives, finely chopped
6-8 basil leaves, finely chopped
1/4 cup tomato juice . . . . . . . . . . . . . .175 ml
Salt and pepper to taste
Dash of Tabasco, if desired
In a food processor or blender, process
tomato flesh, lemon juice, sugar syrup,
chives and basil leaves until smooth. Add
tomato juice, salt, pepper and Tabasco, if
used, to tomato puree.
In a medium saucepan, combine 2 1/2 cups
(625 ml) sugar and 2 cups (500ml) water.
Simmer 10 minutes. Cool before using. Store
in refrigerator. Makes about 1Qt/.9L.
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*
SHERBET – Dairy-based sherbet is generally
lower in fat and sweeter than ice cream.
Cantaloupe Sherbet
1/2 tsp. vanilla . . . . . . . . . . . . . . . . . . . . .2 ml
2 cups cantaloupe . . . . . . . . . . . . . . . .500 ml
2 tsp. lemon juice . . . . . . . . . . . . . . . . .10 ml
1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml
4 tbsp. honey . . . . . . . . . . . . . . . . . . . . .50 ml
1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml
1 cup light cream . . . . . . . . . . . . . . . .250 ml
Puree cantaloupe with lemon juice. Beat
sugar and honey with milk and cream. Add
vanilla. Add pureed cantaloupe to milk
mixture and beat long enough to blend
honey and sugar. Chill thoroughly. Makes
about 1Qt/.9L.
Lemon Sherbet
2 cups fresh lemon juice (8 lemons) . . 500 ml
2 cups sugar . . . . . . . . . . . . . . . . . . . .500 ml
Grated zest of 3 lemons
1 cup whipping cream . . . . . . . . . . . .250 ml
1/2 cup water . . . . . . . . . . . . . . . . . . . .125 ml
Process all ingredients in a blender or food
processor fitted with a steel blade. Makes
about 1Qt/.9L.
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