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18
RECIPESRECIPES
6 cups (1.5 L) raspberries
¼ cup (60 mL) plus two
tablespoons (30 mL)
water
1 ¼ cups (295 mL) Simple
Syrup (recipe follows)
Combine raspberries and water in bowl of food processor
tted with metal blade. Process until very smooth; pour
through ne mesh strainer, pressing down lightly on solids
trapped in strainer to extract as much liquid as possible
without forcing solids through strainer. Discard solids. Pour
liquid into airtight container and refrigerate until thoroughly
chilled, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR (Speed 1). Combine chilled raspberry juice and chilled
simple syrup. Using a container with a spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1) for 7 to 12
minutes or until desired consistency. Immediately transfer
sorbet into airtight container and freeze at least 2 hours
before serving.
Yield: 8 servings (1 cup [235 mL] per serving).
Per serving: About 234 cal, 1 g pro, 59 g carb, 1 g total fat,
0 mg chol, 1 mg. sod.
Simple Syrup
2 cups (475 mL) sugar
2 cups (475 mL) water
Combine sugar and water in saucepan. Bring to a boil
over medium-high heat; cook and stir until sugar dissolves
completely, about 10 minutes. Transfer to ice bath, stirring
until well chilled. Refrigerate until ready to use.
Substitute the following
quantities of ingredients
for the ingredients listed
above to make these
sorbets:
Fresh Raspberry Sorbet
Flavor Fruit Plus Water Plus Simple
Syrup
Lemon 2 cups none 1¼ cups
(475 mL) (295 mL)
lemon
juice
Mango 2 cups ¼ to ½ cup 1¼ cups
(475 mL) (60 to 120 mL) (295 mL)
chopped
Kiwi 2 cups ½ cup (120 mL) 1¼ cups
(475 mL) plus 1 tablespoon (295 mL)
chopped (15 mL) lime juice
Pineapple 2 cups ¼ cup (60 mL) 1¼ cups
(475 mL) plus 1 tablespoon (295 mL)
chopped (15 mL) lime juice
Blueberry 5 cups ¼ cup (60 mL) 1¼ cups
(1.2 L) plus 2 tablespoons (295 mL)
(30mL) lime juice
Other Sorbets
W10680708A_Final.indd 18 7/31/14 4:17 PM
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