ICE-35 User Manual

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Prepare a simple syrup with the water, sugar and salt by add-

ing all three to a medium saucepan set over medium-low heat.

Cook mixture until the sugar is fully dissolved.

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bowl; reserve.

Gradually add the warm simple syrup to the

cocoa powder by whisking constantly until smooth. Pour mixture

over the combined chopped chocolate. Let sit for 5 minutes;

add the vanilla and stir to combine. Cover and refrigerate 2 to

3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 minutes. The sorbet will have a soft, creamy texture.

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 (based on ½ cup):

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The basil adds a nice undertone to the sorbet, but any one of your

favorite herbs could be substituted.

Makes about 7 cups

3½ cups water

2²∕

cups granulated sugar

3 tablespoons lemon zest, divided

2 cups packed fresh basil

pinch salt

3½ cups fresh lemon juice

Prepare a lemon simple syrup with the water, sugar and

2 tablespoons of the lemon zest by adding all three to a

medium saucepan set over medium-low heat. Cook mixture

until the sugar is fully dissolved. Remove from heat. Once the

simple syrup is ready, add the basil and salt. Let the mixture

steep for 30 minutes. Stir in the lemon juice. Cover and refriger-

ate 2 to 3 hours, or overnight.

Strain the chilled mixture through a ﬁne mesh strainer. Turn

the Cuisinart

Ice Cream Maker on; pour the mixture into the

frozen freezer bowl and let mix until thickened, about 30 to

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zest through the opening on top of the ice cream maker and

let churn until combined. The sorbet will have a soft, creamy

texture. 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 (based on ½ cup):

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Makes about 8 cups

3 cups water

2 cups granulated sugar

1 cup packed mint leaves

6 cups frozen raspberries, thawed

pinch table salt

Prepare a simple syrup with the water and sugar by adding

both to a medium saucepan set over medium-low heat. Cook

mixture until the sugar is fully dissolved.

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User Manual - Page 12